1. Cut the beef brisket into mahjong tiles, soak it in clear water for half an hour, soak it in bloodletting water, then blanch it in a boiling pot, and remove the blood foam for later use;

2. Slice onion, slice ginger, appropriate amount of dried red pepper (according to their own spicy degree), three or four grains of aniseed, more than ten grains of pepper and a short piece of cinnamon;

3. Four white porcelain spoons of Pixian watercress are finely chopped;

4. Peel lettuce and cut into hob blocks, peel carrot and cut into hob blocks;

5, the oil in the pot is 30% hot, add Pixian watercress, stir-fry the red oil with low heat, stir-fry the beef pieces with medium heat, pour two white porcelain spoons of cooking wine, and continue to stir-fry for two minutes;

6. Add onion, ginger, pepper, aniseed, cinnamon and dried red pepper, add appropriate amount of soy sauce to taste, add appropriate amount of soy sauce to color, and stir fry for two minutes;

7, pour boiling water, the amount of water can be a little more (it is delicious to make beef noodles with this soup), even the meat and soup are poured into the casserole, add a little rock sugar, simmer for an hour and a half, add lettuce pieces and carrots, and stew for another ten minutes.

Tips:

1, Pixian watercress must be chopped first, otherwise it will affect the appearance;

2. Pixian watercress and soy sauce are salty, and no salt is needed;

It is best to preheat the casserole with hot water in advance to avoid cracking. My casserole has been tested and is not afraid of frying.

It is a good dish for entertaining guests. It's delicious and looks good. Add cold water to the pot, heat it to 70-80 degrees, pour the brisket into water and cook for two or three minutes. Rinse the brisket with cold water after flying, and then cut into pieces.

3. Take another pot, add oil and stir-fry in Jiang Mo.

4. Pour in the chopped beef brisket, garlic and tsaoko (pat it open to let the taste of tsaoko come out and remove the fishy smell) and stir-fry for two or three minutes.

Step 5 pour in soy sauce (pour more)

6. Add rock sugar (10 small pieces) and cooking wine (depending on personal preference, add or not)

7. Stir fry a little, add cold water, cover with beef and bring to a boil.

8. Then pour it into the prepared casserole. After boiling over medium heat, simmer over low heat 1 hour.

9. After the brisket is stewed, add the chopped potatoes and continue to stew for 30-40 minutes. Finally, add a little salt and chicken essence (according to personal taste) to stew for a while and turn off the heat.