The method of stewing beef brisket is not complicated, but it may not be that easy to stew it until it reaches a high temperature. It doesn’t matter. Just learn it slowly. Once you learn it and eat it once, you will know how to cook it the next time. The taste of stewed beef brisket is very good. The taste when cooked is no worse than any other method. Beef brisket is the main ingredient of this dish. When buying beef brisket, be careful to choose fresh ones. The taste will be better. The method is not complicated. It may not be very easy to make it the first time. You will know if you do it a few times.

1. Health effects of stewed beef brisket:

Green peppers: enhance immunity, antioxidant, anti-cancer and prevent cancer

Red peppers: warming, appetizing, digestion

Rock sugar: harmonizes the stomach, strengthens the spleen, moistens the lungs and relieves cough

2. Ingredients:

1 piece of beef brisket (about 600g), 4 garlic cloves, 1 piece of ginger, 1 small handful of green onion, 2 green peppers, 2 red peppers, a few fried sesame seeds, 2-3 small pieces of rock sugar, peppercorns, star anise, cinnamon peel , grass fruit, appropriate amount of salt, 1 spoon of cooking wine

Recipe method:

1. Preparation work

2. Soak the beef brisket in bleeding water and wash it. Selectively remove some fat and mucous membranes from the beef brisket and cut it into 2CM*4CM pieces

3. Divide the ginger into two parts, pat one part of the ginger loose and slice the other part into slices

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4. Divide the shallot into two parts and roll them into 2 knots respectively for later use; wash and peel the garlic cloves and set aside for later use

5. Preparation

6. Put water in the pot. Add loosened ginger, scallion knots, and 1 small teaspoon of peppercorns. After the water boils, add the cut beef brisket. Pour a spoonful of cooking wine on it. Cook the brisket until bloody foam and some fat are removed.

7. Rinse off the foam attached to the beef brisket with warm water, control the water and set aside

8. Heat the wok, pour in a little oil, when the oil is warm, add garlic cloves and ginger slices, and stir-fry over medium-low heat until fragrant. , pour in the stewing spices and stir-fry until fragrant, add the beef brisket, turn to medium high heat and stir-fry

9. Pour 1 spoon of cooking wine into the pot, stir-fry the beef brisket until the skin changes color and shrinks slightly, and becomes charred. Add enough boiling water at one time, and after boiling the pot again, skim off the foam

10. Pour the ingredients and soup into the casserole, cover and simmer over medium-low heat. In the early stage of stewing, you need to uncover the lid several times to skim off the overflowing foam. After simmering for about 1 hour, remove the stewed spices, ginger slices, garlic cloves, and onion knots and throw them away. Add an appropriate amount of refined salt and continue simmering until the soup becomes liquid. When the beef brisket is thickened and crispy but not rotten (it needs to be simmered for another hour), remove the brisket from the pot and put it into a large bowl

11. Wash the green/red peppers, remove the stems and seeds and cut them diagonally Form into a circle, sauté with a little oil until fragrant, place on top of the beef brisket in a large bowl, heat the clear soup in the casserole, pour over it, sprinkle with a little fried sesame seeds and serve

As above Do you know how to make this dish? It’s very simple. In fact, people who cook it for the first time may not be so good. They may cook it too hard or too soft. You can make progress by trying it slowly. This is a very good dish that everyone can save and cook when they have nothing to do. But when you cook it for your family, the fatigue of life can often be alleviated by just one dish.