Stewed beef brisket, a favorite home-style dish of many Cantonese, is also a delicious street food. Every winter, walking along the streets and alleys, suddenly wafted out a strange aroma, senior diners naturally understand.

Every year when I go back to Chaoshan, I have never smelled the aroma of stewed beef brisket. Perhaps it is because the Chaoshan people are used to the flavor of brine, so it is not easy to smell the aroma of stewed beef brisket in the Chaoshan area. Beef brisket noodles and noodles, which are found everywhere in Guangdong, are difficult to find in Chaoshan.

Mr. Zheng likes to cook, but he has never made stewed beef brisket.

The Chaoshan region's love of beef is famous worldwide for a tiny beef ball. The Chaoshan people are very picky about their beef, paying more attention to the freshness of the beef in addition to the quality of the cow. Therefore, the quality of beef purchased in the Chaoshan area will be a bit better.

In search of better ingredients, the brisket in Lao Zheng's house is also shipped from Chaozhou. After the brisket is bought back, search for teaching materials on the Internet, ask friends about the practice, synthesize and summarize the production method, and then began to try to make stewed beef brisket by heart.

Following the online textbook, I did it once, twice, but never found the desired flavor. After repeated failures, what needs to be done is to calm down and think.

Previously, I've made stewed donkey brisket, stewed lamb chops, stewed lamb, stewed goose, and so on, and all of the stewed practices, and there's no **** the same thing? The mystery of stewed brisket in the end where it?

After thinking and summarizing, Zheng came to the following conclusions: the ingredients are still almost the same as the legend, the practice still needs to be changed, the sequence of steps is different, the details still need to be controlled.

Stewed beef brisket ingredients and preparation steps

Ingredients:

①Main ingredient: beef brisket.

②Materials: ginger, garlic, chili.

③Spices: star anise, cinnamon, grass nuts, allspice, cumin, licorice, tangerine peel.

④Sauce: jiuhou sauce, nanmilk, dark soy sauce, light soy sauce, salt.

⑤Accessories: peanut oil, cooking wine.

The ingredients are divided into several parts and are added in different order and at different times, so they have to be combined separately.

The first step: processing brisket (blanching drain blood)

Brisket washed, the whole large piece of brisket cold water in the pot, the water into the ginger, pour a little cooking wine, blanching (you can also be a whole large piece of brisket divided into several cuts, so that the blanching will be more easily some).

Water boiling, with a soup spoon skimming foam, and then continue to cook 2-3 minutes, the surface of the water foam will not continue to increase, said the brisket inside the blood has been almost row, you can put the pot of beef brisket fishing up and rinse clean.

Brisket fishing up directly after the cold water rinse, the surface of the blood foam residue wash, and then began to change the knife will be brisket cut into uniform small pieces (some friends like to eat large pieces of beef brisket, then in this step, in accordance with personal preference to deal with it).