Many people like to eat beef because beef has high nutritional value and low calories, which is very suitable for people who want to lose weight. The most delicious beef is beef brisket. Beef brisket contains some fat and tendons, which is more delicious than pure lean meat.

It is fragrant, chewy and has an excellent taste. There are many ways to make beef brisket. Today we will talk about how to make potato-roasted beef brisket. In the process, we will introduce in detail how to marinate beef brisket and the details of this dish.

practices and techniques.

First prepare the ingredients, half a pound of beef brisket, 3 potatoes, two star anise, a piece of cinnamon, two eggs, two bay leaves, a small handful of cumin, 5 dried chili peppers, a piece of dried ginger, 10 rock sugar, cooking wine

15 grams, appropriate amount of salt, 15 grams of light soy sauce, 3 grams of dark soy sauce, and 20 grams of starch.

Some people like to sprinkle some pepper. In fact, I don’t recommend adding pepper because there are already a lot of aniseed ingredients. If you sprinkle pepper, it will easily cover the taste of these ingredients, and dried chili peppers are already provided.

It's spicy enough that you don't need to add black pepper separately.

Some anchors also add a few pieces of tangerine peel when they like this delicacy. Personally, I think it is best not to add it. Adding soy sauce and then tangerine peel will make the whole delicacy taste a bit bitter.

Cut the beef into pieces, soak it in cold water for about two hours and then wash it. You don’t need to blanch it to wash out the blood. Blanching will make the meat hard and not tender enough to eat. Put the cleaned beef in a larger size.

In the container, add cooking wine, a small amount of salt, light soy sauce, dark soy sauce, starch and egg liquid, stir well and make sure that the starch and egg liquid wrap the beef brisket. This marinating can ensure the tenderness of the beef brisket to the greatest extent.

, the marinating time can be controlled to about two hours.

Put all the solid seasonings in a gauze bag. If there is no gauze bag, wrap it directly with gauze. Just find a rope to tie the mouth. Heat the oil in the pot. When the oil temperature is 50% hot, you can add the beef brisket.

Now, the oil temperature must be controlled well. Too high a temperature will make the surface of the beef hard and difficult to absorb the flavor. Stir-fry the beef brisket to get out the water. At this time, the surface of the beef brisket will already have a golden color. Add a bowl of water.

, put the ingredients package in, bring to a boil over high heat, then turn to low heat, simmer for about half an hour, add the potatoes, and simmer for about 10 minutes before taking it out of the pot.