Material: beef brisket 500g (waist pit).
Seasoning: dried tangerine peel 1g, ginger 20g, garlic 5g, bean paste 10g, star anise 1g, salt 2g, sesame oil 1g, monosodium glutamate 1g, soy sauce 5g, sugar 5g, soy sauce.
The practice of Huazhou beef brisket;
1. Wash the sirloin, put it in a boiling water pot until it is broken, and take it out;
2. Cut the drained beef into small cubes, each weighing about 20g.
3. Heat a wok over medium heat, put oil, add garlic, ginger and bean paste to saute until fragrant, stir-fry brisket slightly, cook yellow wine, add two soups, soy sauce, refined salt, sugar, star anise powder and dried tangerine peel, and cook for about 2 minutes;
4. Transfer to the casserole, cover the pot, simmer for about 80 minutes until soft and rotten, sprinkle with pepper and drizzle with sesame oil.