Soak the brisket in water for about 20 minutes, during which time change the water a few times, wash the blood and drain, cut into large pieces

Pot into the amount of cold water, into the brisket block, boil with a slotted spoon, then rinse with water to clean the blood foam, drained

Anise, gui cinnamon, grasshopper, dry chili pepper, Pixi County bean paste minced, and then cut into small pieces. Lotus root peeled and cut into pieces to be used (cut lotus root is best soaked into the water to prevent discoloration)

Start a frying pan, add star anise, cinnamon, PI county bean curd, stir fry flavor into the processed beef brisket, stir fry evenly

Into the two small spoons of wine, stir fry

Into the leaves, grass berries, dry chili peppers, ginger, rock sugar, add about 1800 ml of hot water, boil Pour into the casserole, cover the pot and cook on low heat for about 40 minutes

Put in the lotus root, stir a few times with a spoon to prevent sticking to the bottom, cover the pot and cook for about 40 minutes

Add the appropriate amount of salt and chicken powder, cook for about 20 minutes and sprinkle with cilantro to serve

Tips

1. It is best to put enough water in the pot at one time, and if you need to add more water half way through the cooking process, heat the water;

2. Before pouring the boiled beef into the casserole, it is best to put a little cold water in the casserole, so as to avoid rupture of the casserole suddenly heated;

3. Pixian bean curd contains salt, so it is necessary to discretionary salt.