Stir-fried Beef with Choy Sum + Pork Rib And Choy Sum Soup
Hello everyone
Today I am going to share "Pork Rib And Choy Sum Soup"
and "Stir-fried Beef with Choy Sum"
Here the pork ribs weighed 700 grams
Half of it will be served in the dish
This beef I bought from butcher counter in the supermarket
About 160 grams
Roughly about 4 taels (Chinese catty)
This choy sum(Chinese cabbages) I bought in a Chinese supermarket yesterday
£ 6 for one kilogram
Here these cost £ 4
About 650 grams
Why I think this is very good
Because this choy sum has a core stem
I bought from Tesco only have long leaves
And no core stem in the middle
Yesterday I first met this kind of choy sum we usually bought in Hong Kong
I bought a bag without any hesitation
If you feel the choy sum is too old
Tear away some old fibers
Not to tear them away is also alright
I used the core stem in stir-frying beef
The leaves left are for the preparation of soup
Use all parts of it if you just cook the soup
Cut these soup-use leaves in any length you like
Blanch the pork ribs
Add in spring onions
Ginger slices
A bit of Shaoxing wine
Blanch the ribs 3 to 5 minutes after water has boiled
Scoop out
Wash the pork ribs
Fry the pork ribs
Fry the ribs to light golden colour and flip
Add in a ginger slice when both sides are fried to golden colour
Pour in moderate amount of hot water
I pour in 1 liter hot water for 2 person serving
Cook for 40 minutes at low heat
Cook for 30 minutes if you do not want the ribs to be too tender
This is beef fillet
I have washed it already
Cut the beef against the grain
Cut in this direction
Also trim off this fascia
Slice the meat in this way if you cannot feel confidence in cutting
Do not marinate beef with salt
Season beef as simple as possible
Here is 160 grams beef
Add in 1 teaspoon light soy sauce
1/2 teaspoon of sugar
This is 1 teaspoon cornstarch
Pour in 2 teaspoons of water and stir well
Add in this starch water bit by bit
The adding of white pepper powder
Cooking wine etc. in the marination of beef
I feel don't add is better
Add in 2 teaspoons cooking oil
Marinate for half an hour
Add in a bit of sugar
A bit of cooking oil
Blanch the choy sum
About 30 seconds
Deep fry the beef
Around 10~ 20 seconds
Stir fry the beef slices directly without this deep fry step also ok
Sauté the ginger and garlic slices
Add in the choy sum
The beef
Add in moderate amount of oyster sauce
A bit of sugar
This dish can be served
This dish I think don't pour in Shaoxing wine will be better
Shaoxing wine will ruin the flavour of beef
It is ready to serve
The soup has simmered for 40 minutes
Turn to higher heat
Add in the cut choy sum
Cook a little bit longer if you prefer the choy sum to be tender
If don't prefer too soft
The soup can be served after re-boiling
Add in moderate amount of salt
This soup if cook at high heat
It will be turbid
Cook at low heat is very clear
Let me taste the beef
The beef is really soft and tender
Just cooked
Let me taste the choy sum
Is also just cooked
Some people like to thicken up
But cornstarch is used in the marination
So I do not thicken this time
You can thicken up if prefer
Let me taste the pork ribs
Also very soft and tender
The beef is very palatable
This beef fillet
Is from cattle raised in Wales
I don't feel the meaty smell from this beef