Beef brisket is rich in protein, with more muscles and less oil. The stewed beef brisket is tender and juicy, with a mellow and long taste. A plate of hot beef brisket roasted in soy sauce, hot and flavorful, the muscles are chewy and the beef is soft and tender. For more relevant information, please pay attention to the relevant columns of the Experience Network!

Ingredients: 800 grams of beef brisket

Seasonings: 1 teaspoon of salt, 15 grams of rock sugar, 1 small piece of ginger, 3 cloves of star anise, 2 peppercorns, 10 cinnamon bark 1 small section of dried chili pepper 5 pieces of cooking wine 1 tablespoon of light soy sauce 1 tablespoon of dark soy sauce 1 tablespoon of bean paste 2 tablespoons of Pixian bean paste 1 tablespoon of bay leaves 2 pieces of green onion 1 piece of water appropriate amount

Sauce roasting How to make beef brisket

1. Cut the beef brisket into large pieces, wash the blood repeatedly with water, put it into a pot, and add an appropriate amount of water

2. Bring to a boil over high heat, about After a minute or two, use a slotted spoon to take it out, then put it into warm water to wash the blood foam on the surface of the beef brisket

3. Drain the processed beef brisket and set aside. Chop the Pixian bean paste and slice the ginger. , peel the garlic, wash the star anise, cinnamon, bay leaves, and Sichuan peppercorns and set aside

4. Heat the oil in the pan, add the beef brisket, star anise, cinnamon, bay leaves, Sichuan peppercorns, ginger, garlic, and dried chili peppers. , stir-fry until fragrant

5. Add cooking wine, salt, Pixian bean paste, bean paste, stir-fry evenly

6. Add light soy sauce, dark soy sauce, and rock sugar

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7. Stir-fry until evenly colored

8. Scoop out the fried beef brisket into the pressure cooker and pour hot water 2 to 3 cm higher than the beef brisket

9 , cover the pot, heat over high heat until steaming, then turn to medium heat and simmer for about 25 minutes, turn off the heat, wait until the pressure is relieved, open the lid and sprinkle in the chopped green onion

Tips

< p>　1. Since both Pixian Douban and Doubanjiang contain salt, you should add slightly less salt when adding it;

2. Add hot water when adding water in step 8; < /p>

3. Put the fried beef brisket into a pressure cooker to stew it, which can greatly shorten the time. If you stew it in an ordinary pot, it will take more than an hour!

Other methods

Ingredients: beef brisket

Accessories: carrots, ginger, garlic, red pepper

Seasonings: Haitian soybean paste, Star anise, sugar, dark soy sauce, salt

Method

1. Cut beef into pieces, boil in boiling water to remove blood, wash and drain.

2. Put oil in the pot. When the oil is hot, add the ginger slices and garlic cloves and stir-fry until fragrant. Add 2 small red peppers and 2 tablespoons of soybean paste.

3. Fry until the aroma of soybean paste comes out.

4. Pour in beef cubes.

5. Add a little dark soy sauce and stir-fry to color, then add 1 tablespoon of sugar.

6. Add star anise and enough boiling water to submerge the beef.

7. Pour into the pressure cooker, turn to low heat and press for 10 minutes after the pressure is released.

8. After opening the lid, add the diced carrots to the beef, and then press over low heat for 10 minutes.

9. Pour the beef that has been pressed in the pressure cooker into a wok and cook over high heat to reduce the juice.

10. When the soup becomes thicker, taste it. Add appropriate amount of salt according to taste, mix well and serve.

Tips

1. When cutting beef, cut it against the grain to cut off the fibers and cook the meat until it becomes tender.

2. When adding water, do not use cold water, use boiling water to avoid rapid cooling and heating.

3. The pressure cooker is a way to save time and trouble. If you don’t use the pressure cooker, add more water and extend the time appropriately.

4. Soybean paste is salty. Taste it before adding salt. If it tastes bland, you can skip it.