Bamboo Shoots Roasted Beef is as follows:

Materials: 750g fresh bamboo shoots, 500g beef brisket for 3 persons, 2 tablespoons canola oil, 1 small piece of cinnamon, 3 slices of coriander, 2-3 slices of dried hawthorn, 15g rock sugar, 30ml light soya sauce, 10ml light soya sauce, salt according to the situation, 2 coriander, 50g of soy bean paste. 40 ml of cooking wine, 1 piece of ginger about 15 grams, 5 dried chili peppers, 40 grams of green onions, 8 cloves of garlic, 2 star anise, 2 grass nuts.

1, prepare the main ingredients: beef brisket cut into pieces, fresh bamboo shoots cut into rollers, ginger cut into slices, scallions cut into segments, cilantro cut into segments spare.

2, fresh bamboo shoots in a pot, add the right amount of water, high heat boil and cook for about 10 minutes.

3, fish out.

4, brisket cold water in a pot, add the right amount of cooking wine and blanch over high heat for 2-3 minutes.

5, brisket fished out with warm water to wash off the floating powder, fresh bamboo shoots fished out and drained water reserve.

6, canola oil refining, turn off the fire back to temperature to about 5 into the heat under the bean paste fried red oil.

7, into the brisket stir fry evenly, pour the wine, put the sugar, ginger, green onions and garlic burst out of the flavor.

8: Add dried chili peppers, coriander, star anise, dried hawthorn, strawberry, cinnamon and stir fry, add fresh bamboo shoots and stir fry evenly.

9, add enough water to boil over high heat, add soy sauce, add soy sauce (at this time to open a few rolls can try the soup's salt flavor, salty is about the same, too light will need to add a little salt).

10, cover and turn to small and medium heat for 60-90 minutes (rush can be pressed with a pressure cooker for 20-30 minutes can be), fish out the spices thrown out, turn to high heat juice. Sheng out, sprinkle parsley can be.