Moderate beef

A handful of onions

A chunk of ginger.

3 slices of garlic

A handful of pepper

Appropriate amount of dried pepper

Appropriate amount of spices (star anise, fennel, fragrant leaves, cinnamon, angelica dahurica, kaempferia kaempferia, etc. )

Rock sugar one piece

rap oil

A tablespoon of bean paste.

Proper amount of cooking wine

Proper amount of salt

Appropriate amount of chicken essence

Suitable hob for bamboo shoots

Potatoes are cut into pieces.

How much parsley?

The practice of burning beef with spring bamboo shoots?

Roasted beef brisket is more delicious, not strong or fragrant. Soak in cold water for at least 1 hour, bleed, and change water twice in the middle.

Cut the brisket into small pieces. Cut the beef against the grain, otherwise it won't bite easily.

A handful of onion, tied into a handful (the older onion directly tied twice), ginger chopped with a knife, garlic cut in half. The last waste is onion, don't waste it, haha, just fry it with ginger and garlic.

Rinse the dried Chili with water and cut into pieces. Place them according to your preference. Oh, I put Chili? Zanthoxylum bungeanum and spices need not be washed.

A tablespoon of bean paste. Bean paste for cooking I use old bean paste. You can buy Juancheng brand first-class or super-class bean paste. Cooking will be more fragrant and better in color than red bean paste (because I am from Pixian? )

A piece of rock sugar, not too much, is mainly used for frying sugar. The difference between Sichuan cuisine and northern cuisine is that we don't use soy sauce to color, but use rock sugar to stir-fry the sugar color. Of course, it's a little sweet and delicious.

Stir-fry the sugar color, put the rock sugar cold oil in the pot, and simmer all the time. Don't go away, or the sugar will not look good and taste bitter. Until all the rock sugar melts and begins to bubble, pay attention to observation. At first, it was a dense bubble, and it was almost the same with a big bubble in the middle. Be sure to pay attention If you don't master it well, you'd rather spend less time.

Stir-fry the bean paste, continue to simmer, stir-fry until the end, and avoid the bottom of the pot. Stir-fry watercress until dry and peel slightly. This step must be simmered, the color has come out.

Add ginger and garlic and stir-fry until fragrant.

Add spices, peppers and prickly ash. Finally, spices are put in order to avoid putting spices too early and frying them for too long and having bitterness.

Pour in beef, stir-fry over medium heat, and add some cooking wine.

Just fry the water in the beef dry. This process takes several minutes.

Add the right amount of boiling water, depending on how many side dishes you put, depending on just not having all the ingredients. I threw the onions I had just prepared together, but mine didn't tie properly, so I threw them in and they scattered?

Bamboo shoots are not delicious, so I put them in a pot and cooked them with beef, adding some salt. Beef is not easy to soften and rot. I pressed it in a pressure cooker for 20 to 30 minutes.

Pour the beef spring bamboo shoots out of the pressure cooker, add the chopped potatoes and cook on the stove for 15 minutes, then turn off the heat and stew for 20 minutes (so that the potatoes are better).

Finally, add a little chicken essence, put it on a plate and sprinkle with coriander! Bowl of rice, hahaha

skill

It is an important step to stir-fry the sugar color. It's all based on experience, always pay attention to small fires.

Beef brisket will taste better, with a little gluten and fat removed.

If there is no pressure cooker, you can put a small piece of brown sugar. Beef is often soft and rotten.