How to make crispy beef brisket?

There are many ways to cook beef brisket, and beef brisket with cow skin is one of them. Many friends may not know this because the preparation of this dish is relatively complicated and needs to be completed step by step. First, you need to make the marinade for the beef, then make the crispy batter, and you also need to control the temperature for frying the brisket.

Homemade brine recipe:

raw material:

Vegetable ingredients (1000 grams of shallot slices, 1000 grams of onion cubes, 1500 grams of carrot cubes, 300 grams of garlic cloves, 400 grams of scallion segments, 1000 grams of ginger slices), 2 bottles of Chu Hou sauce, 3 bottles of seafood sauce, 200 grams of ham juice, 130 grams of Maggi fresh, 450 grams of chicken juice, 30 grams of sand ginger powder, 50 grams of five-spice powder, 1 bottle of beef juice, 850 grams of light soy sauce, 400 grams of dark soy sauce, 350 grams of chicken powder, 200 grams of MSG, 1 spice bag (containing 20 grams of star anise, 8 grams of galangal, 5 grass fruits, 25 grams of cinnamon, 2 allspice, 16 grams of fennel, 15 grams of bay leaves), 15 kilograms of fresh soup, and appropriate amount of salad oil.

Preparation method:

Put a proper amount of salad oil in the pot and heat it up, add the vegetables and stir-fry until fragrant, then pour into a large stainless steel barrel and add the fresh soup and bring to a boil, then simmer on low heat for about 10 minutes, add the spice bag and other seasonings, then simmer for about 20 minutes, then skim off the foam and it can be used to braise the beef.

Crispy batter recipe:

raw material:

5000 grams of flour, 1600 grams of corn starch, 1000 grams of glutinous rice flour, 400 grams of baking powder, 400 grams of custard powder, and a little salad oil.

Preparation method:

Put all the powder ingredients in a bowl and mix well, then add appropriate amount of water to make a thinner paste, finally add a little salad oil and stir well.

Curry sauce dipping method:

Heat a little butter in a pan, add curry powder and stir-fry until fragrant, then add appropriate amount of coconut milk and evaporated milk and mix well.

Preparation method:

(1) Select 10 kg of top-quality beef brisket and cut it into 8 cm wide strips along the tendons. Rinse off the blood with running water and cook in boiling water until just cooked. Remove from the pot and rinse with running water for 15 minutes.

(2) Take out the rinsed beef brisket and put it into a bucket of boiling brine. Bring to a boil over high heat, then reduce the heat and simmer until the beef brisket is soft. Take it out and let it cool. Cut it into 6 cm long and 3 cm wide strips. Then put three strips in a packing box, add appropriate amount of brine, seal with plastic wrap, and steam in a steamer for 10 minutes.

(3) Take out the braised beef brisket from the refrigerator, steam it in a steamer until hot, then take it out, filter out the juice, and use a clean towel to roll off the moisture on the surface of the beef brisket.

(4) Heat salad oil in a pan until 70% hot, coat the beef with the crispy batter, fry until crispy, remove from the pan and cut into thick oblique slices. Serve on a plate with curry sauce.