Ingredients ?

Beef brisket 500g

Garlic moderate

Ginger moderate

Angle star anise a few

Spice leaves a few

Shannai a few

Dried chili peppers moderate

Pepper a few

Pixian bean petals moderate

Cumin a few

Guai Pi a few

Guai Pi a little

Sugar a little

Onion moderate

Wine a little

Soy sauce moderate

Lao Soya Sauce moderate

Szechuan braised beef recipe ?

Cut the garlic and ginger and set aside.

All kinds of spices are ready, as well as peppercorns and dried chili peppers.

Cut the scallions and set aside.

Burn a pot of hot water, put ginger and cooking wine to boil, then put the beef blanch a little spare.

Heat the oil in a pan, add ginger and garlic and sauté, then add peppercorns. Stir-fry and add the blanched beef into the pot and stir-fry.

Add the spices and stir fry, then add Pixian Douban stir fry, then add wine, soy sauce, a little soy sauce and continue to stir fry.

Join the scallion and a little sugar, add water not more than a little more beef, large fire boil into a small fire slowly stew for about three hours.

Stew well, out of the pot.

Tips

Many people like to use a pressure cooker to save time, but I still insist on using an iron pot to cook slowly. This not only brings out the flavor of the beef, but also brings out the aroma of the spices more perfectly.

The scallions I used are large onions, but you can actually use small onions instead. It's also ok to tie the whole shallot in a knot!

This is my personal usually love roast beef flavor, does not mean that it is the most authentic technique, but it must be my favorite flavor!