J
Jeanh
Guest
INGREDIENTS:
- 1 pound brisket
- 3 middle size tomatoes; cut into small wedges
- 1 tablespoon ketchup (optional for coloring and favoring)
- pinch of salt
- pinch of ground pepper
- 2 star anises
- water as needed
- 1/4 red onion, cut into shreds
- 2 garlic cloves, minced
- 1 tablespoon cooking oil
- 4 ginger slices
- 2 spring onions
- noodles for serving
INSTRUCTIONS:
- To treat with the brisket: cut the brisket into large chunks around 1/5 inches as they will shrink after boiled and then soak in clean water for around 1 hour. Change the water twice. This is to remove any raw taste and blood water in the meat. Or you can choose to cook the brisket in boiling water for around 2 minutes and wash and drain.
- Heat up around 1 tablespoon cooking oil and fry the garlic until aroma. Add red onion shreds and continue frying for around 1 minute. Add beef chunks and fry until strong aroma of beef.
- Add ginger, green onion and star anise. Pour enough water to cover and then simmer for around 1 hour until the brisket becomes soft and almost cooked.
- Add tomato wedges and continue simmering until the tomato wedges almost melt in the soup.
- Add ground pepper, salt and ketchup. Use high fire to thicken the sauce until preferred.
- Cook the noodles according to the instructions on the bag and then transfer the noodles to the serving bowl.
- Scoop the soup base to serving bowl; garnish chopped green onion and serve immediately.
