1. Prepare ingredients: beef brisket, onion, ginger, pepper, star anise, bay leaves, cooking wine, salt, brown sugar, light soy sauce, dark soy sauce, and appropriate amount of hawthorn.

2. Wash the beef brisket, soak it in cold water for 10 minutes, remove the blood, and cut it into suitable cubes. It is not too small and the key is not to break. Put it in a pot of cold water and add cooking wine and ginger slices. , to remove the bloody smell, don’t take too long.

3. Take out the beef brisket cubes and set aside. Heat oil in a pan, add onion, ginger, star anise, peppercorns, and bay leaves. Stir-fry until fragrant. Add beef brisket cubes, add dark soy sauce, add light soy sauce, and stir-fry until fragrant. The ratio of soy sauce to light soy sauce is 1:2.

4. Stir-fry the right amount to taste, add brown sugar, salt, and hawthorn, add boiling water, the amount of boiling water is enough to cover the beef brisket, bring to a boil over high heat, turn to medium heat and simmer.

5. Beef brisket is easier to cook. The time depends on the pot. Generally, it takes more than half an hour for an iron pot and about 25 minutes for a pressure cooker.

6. Tips, choose a fresh piece of beef brisket. Don’t stew it for too long. Cut it into large pieces. Control the heat. Adding an appropriate amount of hawthorn can shorten the stewing time of the beef brisket and make the brisket better. Delicious and not crumbly.

7. Make more beef brisket soup. Boil a bowl of noodles, add vegetables, chili oil, top with beef brisket and soup, make one and eat two.