Beef brisket/beef tendon 450g, 2 shallots, 3-4 tomatoes, 2-3 small potatoes, garlic 1 piece, ginger 1 piece, smoked red pepper powder 1 ton, fennel seeds 1 ton, and red pepper slices/piece.

working methods

Material preparation:

Dice beef, onion, ginger, tomato and potato. Cook the cut beef of the right size and pick it up for later use. Put the diced onion, ginger slices and garlic in the bottom of the cast iron pan. Add Sichuan-style cooked beef, add water and a little rice wine that have flooded the ingredients in the pot, and then add a proper amount of seasoning (the proportion of seasoning is for reference only and can be increased or decreased according to taste).

Finally, add the chopped tomatoes and potatoes, cover the lid, and simmer for 1- 1.5 hours without opening the lid. Take another pot, put about pepper granules and appropriate amount of oil in the pot, stir-fry with low fire until you smell the fragrance of pepper, but stir-fry for too long will make you bitter. Add a spoonful of spicy bean paste. Stir-fry the bean paste and pepper oil with low heat.

Drain pepper spicy oil for standby, and pepper granules for standby. Turn the fire to medium heat and sprinkle a little pepper oil. Put the filtered Zanthoxylum bungeanum granules into a pot, cook for about 2-3 minutes on medium fire, add a little sea salt, and season according to personal taste. Then cover the pot cover and use the temperature and time in the pot to make the beef soft and tasty. If you are not in a hurry, you can leave it overnight to taste better, and then boil it until the water boils. This can keep the meat tender, avoid dry wood and keep the taste of vegetables. Add a little pepper oil to taste before eating ~ people who like thick sauce can thicken themselves ~