[Yellow Beef Soup Pot]IngredientsBeef brisket 1,000g, beef trotters 400g, pickled ginger 20g, pickled chili 20g, Pixian douban 2 tablespoons (30g), dried red chili peppers 4, garlic 5 cloves, peppercorns 20g, star anise 4, grasshopper 3, oil 2 tablespoons (30ml)

Practice

Clean the beef brisket and beef knuckles and cut them into 3cm wide and 5cm long pieces respectively. Slice the pickled ginger and cut the pickled chili into 1cm long pieces. Split the garlic in half from the center.

Frying pan into the oil, high heat until 70% hot, put the cut garlic, pickled ginger, pickled chili pepper segments, dry red pepper, Pixian bean curd and peppercorns, stir fry the flavor into the cut brisket meat, star anise and fruits, stir fry evenly and add cool water (water to no more than brisket meat 2cm appropriate), high heat to boiling, then continue to stew 1 hours.

After that, put in the chopped beef trotters and continue to simmer for 1 hour, until the meat is crispy.

When you eat, you can put the stewed meat and soup into an electric hot pot and heat it up while you eat, and then you can use the soup to cook vegetables after eating the meat.

Tips

The key to making this dish delicious is good pickled ginger and chili peppers. Sichuan households will have pickle altar, the northern home is not necessarily there, you can go to a large integrated market to buy pickled ginger and pickled chili, it is best to buy produced in Sichuan, so that the flavor is pure.

This dish is not very strict on the old and young requirements of the beef, if you buy the beef meat is old, extend the stewing time can be.