Ingredient
640g Chinese black goat briskets
1 piece dried tangerine peel (soaked; peel white scraped)
80g ginger slices
some Chinese celery (trunked)
Seasoning
Some salt
Method
Chop goat briskets into pieces. Scald with boiling water for a while. Drain.
Season to taste with salt.
You may serve the stewed brisket in hot pot styles. Stir in the Chinese celery trunks. Cover the lid for a few minutes.Then, remove the lid. Ready to serve.
