beef soup pot

number of people: 1 person

411g

1111g

21g pickled ginger

21g pickled pepper

31g

4 dried red peppers

5 garlic cloves

21g pepper < Soak ginger and slice, soak pepper and cut into 1cm long segments. Garlic is divided into two halves in the middle.

2 add oil into a wok, heat it to 71%, add chopped garlic, pickled ginger slices, pickled peppers, dried red peppers, Pixian watercress and pepper, stir-fry until fragrant, add chopped beef brisket, star anise and tsaoko, stir-fry evenly, add cold water (the amount of water should be less than 2cm), and cook over high fire.

3 after that, add the chopped beef tendon and continue to stew for 1 hours until the meat is crisp and rotten.

4 when eating, you can put the stewed meat and soup into the electric hot pot, heat it while eating, and rinse the vegetables with soup after eating the meat.