I come from Jiuchi Town, Pengzhou City, Chengdu City, Sichuan Province, and have been cooking pot-stewed vegetables for 30 years. Franchise Pengzhou Jiuchi Town salted duck, silk-wrapped rabbit, spicy duck head, spiced rabbit head and other Sichuan-style stews. I also know a little home cooking.

Raw materials: 500g beef brisket, 50g ginger, 30g watercress, 2 star anise 1, kaempferia kaempferia, Tsaoko 1, appropriate amount of pepper, angelica, cinnamon, fragrant leaves and fennel, 30g cooking wine, soy sauce 10g, and 65438 light soy sauce.

Exercise:

1: Prepare seasoning.

2. Cut the fresh beef brisket into small pieces, wash it with clear water several times, wash the blood, and then blanch it in a pot to remove the fishy smell.

3: Cut the bamboo shoots into diamond-shaped pieces and blanch them for later use.

4: Heat the oil in the pot to 50% heat, add ginger, spices and watercress and stir-fry until the oil is red.

4. Pour in the brisket, add cooking wine, light soy sauce, stir-fry until the water is dry, and smell the smell of beef.

5: Add bamboo shoots, broth or clear water, turn to low heat and cook slowly after the fire is boiled.

6: Boil 1.5 hours or so. If you like it to rot, you can cook it for a while. The soup is almost half left. Add chicken essence, sugar and pepper. If you don't like soup, you can open a big fire to dry it.