Prepare ingredients first: half a catty of beef brisket, three potatoes, two star anise, one piece of cinnamon, two eggs, two pieces of fragrant leaves, a small handful of fennel, five dried peppers, one piece of dried ginger, rock sugar 10, cooking wine 15g, appropriate amount of salt, light soy sauce 15g, etc. Some people like to sprinkle some pepper. Actually, I don't recommend putting pepper, because there are already a lot of aniseed in the ingredients. If pepper is sprinkled, the taste of these ingredients can be easily masked. The dried pepper has already provided enough spicy degree, so there is no need to put black pepper separately. When some anchors like this dish, they put a few pieces of dried tangerine peel on it. Personally, I think they should try not to let go. Putting soy sauce and dried tangerine peel will make the whole dish taste a little bitter.
Cut the beef, soak it in cold water for about two hours, and then rub it. When the blood is washed out, there is no need to blanch. Blanching will harden the meat, which is not tender enough to eat. Put the cleaned beef into a large container, add cooking wine, a little salt, soy sauce, starch and egg liquid, and stir well to ensure that the starch and egg liquid wrap the brisket.
Put all the solid seasonings into gauze bags. If there is no gauze bag, just wrap it with gauze and find a rope to tie your mouth up. Pick up the pot and boil the oil. You can put the brisket when the oil temperature is 50% hot. The oil temperature should be controlled well. If the temperature is too high, the surface of beef will harden and it is not easy to taste. Saute beef brisket in water. The brisket is cooked at this time.