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⬇️⬇️English recipe follows⬇️⬇️
真正清湯腩（上）
材料：
崩沙腩1斤半
花椒少許
八角2粒
草果（細）1粒
陳皮（大）1塊
香葉3塊
白蘿蔔1斤
冰糖5粒
處理：
1. 預備1鑊水，凍水落牛腩，大火煲滾水，直至冒出白色泡沫，這是第1轉出水，要10分鐘，倒去水分，浸凍水5分鐘。
2. 牛腩，倒去水分，清水洗乾淨，輕手揸出血水。
3. 在鑊中加入清水，再放牛腩，這是第2轉出水，大火煲滾，加入紹興酒1湯匙及粗鹽1茶匙，煲10分鐘，倒去水分，浸凍水，輕手揸出血水，清水沖洗乾淨，擎乾水。
4. 花椒、八角、草果、陳皮及香葉，清水浸一浸。
5. 草果，菜刀拍鬆。
6. 花椒、八角、草果、陳皮及香葉，放隔篩內，清水沖洗乾淨。
烹調：
1. 白鑊，大火爆牛腩去羶味，放入已洗淨的煲內。
2. 花椒、八角、草果、陳皮及香葉，大火白鑊爆香，加入大滾水1升，煲5分鐘。
Braised beef brisket in clear broth (Part 1)
Ingredients:
Skirt steak 1.5 catty
Sichuan peppercorn little
Star anise 2 Nos.
Tsaoko Amomum Fruit (small) 1 No.
Dried orange peel (large) 1 pc
Bay leaves 3 Nos.
White radish 1 catty
Rock sugar 5粒
Preparation:
1. Fill up a wok with water. Put beef brisket. Heat up the water at high flame until white bubbles coming up. This is the 1st round of soaking process. It will take 10 minutes' time. Pour away water. Soak in tap water for 5 minutes.
2. Beef brisket, pour away water. Rinse thoroughly. Squeeze the blood lightly from it.
3. Fill up the wok with water. Put the beef brisket again. This is the second time of soaking process. Heat up at high flame. Add in Shaoxing wine 1 tbsp and cooking salt 1 tsp. Boil for 10 minutes. Pour away water. Soak in tap water. Squeeze the blood from the beef. Rinse thoroughly. Drain.
4. Sichuan peppercorn, star anise, Tsaoko Amomum Fruit, dried orange peel and bay leaves, soak in tap water.
5. Tsaoko Amomum Fruit, beat lightly with chopper.
6. Sichuan peppercorn, star anise, Tsaoko Amomum Fruit, dried orange peel and bay leaves, put in a strainer, rinse thoroughly.
Steps:
1. The wok, with no oil, stir fry the beef brisket at high flame to remove unpleasant smells and tastes. Put in a clean pot.
2. Sichuan peppercorn, star anise, Tsaoko Amomum Fruit, dried orange peel and bay leaves, fry at high flame with no oil. Add in boiled up water 1L, boil for 5 minutes.
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