Beef brisket1000g

Beef tendon 400g

20 grams of pickled ginger

Pickled pepper 20 grams

2 tablespoons Pixian watercress (30g)

4 dried red peppers

Garlic 5 cloves

20 grams of pepper

Octagonal 4

3 Amomum tsao

2 tbsp oil (30ml)

working methods

1. Wash the sirloin and beef tendon and cut them into pieces with a width of 3cm and a length of 5cm respectively. Ginger is soaked and sliced, and pepper is soaked and cut into sections 1cm long. Garlic is divided into two halves in the middle.

2. Pour oil into a wok, heat it to 70% by high fire, add minced garlic, pickled ginger slices, pickled peppers, dried red peppers, Pixian watercress and pepper, stir fry until fragrant, add minced beef brisket, star anise and tsaoko, stir fry evenly, add cold water (the amount of water is less than 2cm), and boil over high fire.

3. Then add the cut beef tendon and continue to stew 1 hour until the meat is crisp and rotten.

When eating, you can put the stewed meat and soup into the electric hot pot and heat it while eating. After eating meat, you can also wash vegetables with soup.