Beef brisket 1 ~ 2 Jin octagonal.

One cinnamon and six or seven pepper.

Dried peppers, two spinach, some.

Some black fungus bean skin or some yuba.

Sweet potato powder coriander

Garlic stalk

The practice of stewed beef hotpot (spicy and casual)

Step 1

Beef thawed in advance

Second step

Blanch with boiling water to remove blood and foam, and drain for later use.

Third step

Prepare seasoning, cut onion, ginger and garlic into small pieces, and dry pepper, pepper and cinnamon.

Fourth step

Put oil in a hot pan, stir-fry seasoning in the pan, and stir-fry beef brisket. During the period, add a little soy sauce, a little cooking wine and a little soy sauce to color, and stir-fry until the breast meat changes color.

Step five

Add boiling water and simmer until the brisket is done.

Step 6

Prepare onion, ginger, garlic, star anise, cinnamon, dried Chili, and add seasoning package.

Step 7

In order to speed up the process, you can put the simmered beef brisket together with the soup into the pressure cooker for pressure, and put the seasoning package together. Generally, the electric pressure cooker can be cooked in 40 to 50 minutes.

Step 8

When the pressing time is up, after the beef brisket is cooked and rotten, salt can be added appropriately according to the salinity, and the soup can be taken out of the pot for later use.

Step 9

Take out half of the stewed beef and soup, put them into a casserole or electric hot pot, add coriander and garlic sprouts to enhance the flavor, wash the remaining spinach, shred the bean skin, and prepare edible fungus vermicelli for later use. Prepare dipping sauce according to taste, and you can start to rinse beef soup hot pot ~