Beef soup pot
Number of people: 1 person
Beef tendon 400g
Beef brisket 1000g
Ginger pickled 20g
20g pickled peppers
30g Pixian watercress
4 dried red peppers
5 cloves garlic
20g Sichuan peppercorns
4 star anise
3 grass fruits
30ml oil
Recipe for beef soup pot
1 Clean the beef brisket and beef tendons and cut them into 3cm wide and 5cm long pieces respectively. Slice the soaked ginger and cut the soaked pepper into 1cm long sections. Split the garlic in half down the middle.
2 Pour oil into the wok, heat it up to 70% heat, add chopped garlic, soaked ginger slices, soaked pepper segments, dried red pepper, Pixian watercress and Sichuan peppercorns, stir-fry When fragrant, add the chopped beef brisket, star anise and grass fruits, stir-fry evenly, then add cold water (the amount of water should cover the beef brisket by 2cm), bring to a boil over high heat, and continue to simmer for 1 hour.
After 3, add the cut beef tendons and continue to stew for 1 hour until the meat is crispy and tender.
4 When eating, you can put the stewed meat and soup into an electric hot pot and heat it while eating. After eating the meat, you can also use the soup to rinse the vegetables.