The taste of brisket is smoother and richer. It is said that braised beef brisket in Zhi Zhu is a traditional Hakka dish. Zhi Zhu stewed the brisket together, and Zhi Zhu absorbed the flavor of the brisket, making it more fragrant and tough. Zhi Zhu is called "yuba", because it looks like bamboo, so it is also called "Zhi Zhu".
Beef brisket is beef with beef tendon and a little oil flower. Beef with beef tendon tastes smooth and mellow. Zhu Zhi and the brisket are stewed together. After absorbing the aroma of the brisket, the taste is more fragrant and tough, and the combination of meat and vegetables is not too greasy.
Zhi Zhu braised beef brisket pot
Ingredients to be prepared: appropriate amount of beef brisket, appropriate amount of ginger and garlic, Zhi Zhu (fried yuba), 2 tablespoons of pillar sauce, 2 slices of fragrant leaves, 2 slices of star anise, oil, salt, soy sauce and cooking wine.
Start making
The first step: first prepare all the ingredients on the table, then prepare fresh breast meat, make a breast meat pot and choose the breast meat part, which tastes better with some gluten, and wash the ingredients of ginger and garlic pieces and pat them flat for later use;
The second step is to prepare Zhu Zhi and Zhi Zhu, that is, yuba. Fry the yuba in the oil pan until it becomes slightly discolored. You can also buy ready-made fried ones in ordinary vegetable markets. In order to increase the authentic flavor of the beef brisket pot, it is essential to make the beef brisket pot with column sauce, and prepare fragrant leaves and star anise, and add a small amount of five spices;
Step 3, cut the beef brisket into pieces, put it into a cold water pot, add 2-3 slices of ginger and 65,438+0 tablespoons of cooking wine, and boil it with low fire to remove the blood, impurities and fishy smell of the beef brisket;
Step 4, take out the scalded beef brisket, rinse it, oil it in a hot pot, add ginger and garlic pieces and star anise leaves, and pour the scalded beef brisket into the pot and stir it evenly;
Step 5, finally, add hot water to the pot, and the amount of hot water should be flush with the ingredients, so that the hot water will not destroy the meat fiber of the beef and will not let protein run away. The prepared column sauce is also poured into the pot and boiled over high fire. The wok is relatively large, so you can mix the ingredients and sauce evenly and boil it.
Step 6, prepare a small casserole, heat it, pour the beef brisket into the casserole, boil it with high fire and simmer it for 20-30 minutes. Stew the brisket until it is soft and cooked, and gently insert it into the meat with chopsticks, indicating that the brisket is stewed in place;
Step 7, then smash the Zhi Zhu, put it in a casserole, cover it, and simmer for 10 minutes. Finally, when the pan is about to be cooked, collect the juice on high fire and add a little soy sauce and salt to taste;
Such a delicious Zhi Zhu beef brisket pot is ready. It tastes very strong and delicious. In winter, there must be such a small casserole to stew a pot of fragrant and spicy dishes.