1. Beef brisket stewed with persimmons

Ingredients:

One pound of beef brisket, 3 persimmons, appropriate amount of ginger, 3 red peppers, appropriate amount of garlic,

Cinnamon, star anise, appropriate amount of Sichuan peppercorns, and a little rock sugar.

2. Beef brisket stewed with persimmons

Ingredients:

One piece of beef brisket, 3 persimmons, tomato sauce according to personal taste, half an onion, a little star anise,

A little cinnamon, a little cooking wine, an appropriate amount of five-spice powder, and an appropriate amount of salt.

The method of stewing beef brisket with persimmons is as follows:

1. How to stew beef brisket with persimmons

Ingredients:

One pound of beef brisket, persimmons 3 pieces, appropriate amount of ginger, 3 red dry peppers, appropriate amount of garlic, cinnamon, star anise, appropriate amount of Sichuan peppercorns, and a little rock sugar.

Put the persimmons through water and peel them off.

Wash the beef brisket and blanch it in water, then press it in a pressure cooker for about 40 minutes, take it out and set aside.

Accessories: ginger, garlic, red pepper, cinnamon, star anise, and Sichuan peppercorns.

Heat a pan with a little oil and stir-fry the ingredients.

Add half of the persimmons and fry until cooked, then add the beef brisket.

Add cooking wine, stir-fry light soy sauce until fragrant and then pour into the pressure cooker.

Return to the pot and add the remaining persimmons and fry until cooked.

Add original beef brisket stock, white pepper, and salt, bring to a boil and pour into the pressure cooker for 10 minutes.

Done, plate and serve.

2. How to make beef brisket stewed with persimmons

Ingredients:

One beef brisket, 3 persimmons, tomato sauce according to personal taste, half onion, star anise A little,

a little cinnamon, a little cooking wine, an appropriate amount of allspice, and an appropriate amount of salt.

Wash and cross-cut the persimmons, put them in hot water, peel them and set aside.

Cut onions and peeled persimmons into cubes and set aside.

Cut the beef brisket into pieces and blanch it in hot water with star anise and cinnamon for 3-5 minutes. Heat oil, add onions and stir-fry until fragrant.

Add in persimmons and beef brisket.

After stir-frying evenly, add water to cover all the ingredients, then add some tomato paste, salt, cooking wine, and allspice.

Bring to a boil over high heat and simmer over medium heat for 40-50 minutes.

If you like to add more water to the soup, you can stew it for a while, and the meat will be especially tender.

Tips

It is easy to peel tomatoes after blanching them with hot water.