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.

1. Wash the beef ribs and cut them into 3 cm square pieces.

Stewed beef in casserole

Stewed beef in casserole

2. Put the beef pieces into the pot, add water, boil, skim the floating foam, cook for a while, take them out and put them in a warm water basin;

3. Put aside the beef soup for clarification;

4. Wash the cooked beef pieces to remove blood foam and put them in a casserole;

5. Then slowly pour in the clarified beef soup;

6. Put the frying spoon on the fire, add vegetable oil and heat it, stir-fry the onion, ginger slices and pepper granules to give a fragrance, and then pour in cooking wine, soy sauce and a small amount of beef soup;

7. After the soup is boiled, add salt, pepper and monosodium glutamate, which is salty and delicious;

8. Pour the cooked soup into the casserole again, boil it with high fire, move it to low fire, cover the lid tightly, and simmer for about 2 and a half hours until the rotten gravy is thick.

Practice editing

1. Boil the beef with water first, and then remove the blood.

Stewed beef in casserole

Stewed beef in casserole

Foam;

2. Cook beef soup, skim off the blood foam, and then use it after clarification;

The fire started, but it started slowly. These are the three keys to the success of this dish;

If there is too much soup, you can't cook the juice with high fire, you can remove some. If the soup is too small, you can add some.