Seasoning: marinara sauce, soy sauce, oyster sauce, rock sugar, salt, cooking wine
Spices: star anise/cinnamon/calendrical/coriander/peppercorns/hawthorn/meat herbs/clove/cumin
◇ "Production Process":
Step 1｜Cut the beef brisket into small pieces and then soak them first in clean water for 1~2 hours to soak out a lot of blood, then change to warm water, add white wine and white vinegar, and scrub the brisket by hand for 3~5 minutes, which can scrub out more blood froth in the brisket, and make the brisket more refreshing and the beef flavor more refreshing.
Step 2｜Brisket washed, cold water in a pot, pour 2 spoons of cooking wine, a handful of peppercorns, green onions and ginger for blanching, the overflow of foaming out of the removal, fishing with warm water to wash and drain.
Step 3｜In a small amount of oil in the pot, heat the onion, ginger and garlic, then pour in the brisket and stir fry until the water is dry, there is butter overflow, the surface of the light brown state, you can proceed to the next step.
Step 4｜Introduce 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of cooking wine, 3 tablespoons of marinara sauce and stir fry the sauce, pour in the amount of boiling water that does not exceed the amount of brisket, and then put in about 10 grains of rock sugar and stir fry until it melts, so that brisket on the color of sugar, and then put the "spices" all under the pot and stir fry well, high heat boil, and then the ingredients with the soup poured all the way to the casserole, and then the spice. Simmer on low heat for 1.5 hours.
Step 5｜Brisket stewing period, you can start to deal with carrots, peeled carrots and cut into pieces, first under the boiling water in the hot water for 8 to 10 minutes, so that the carrots a little bit of cooking through, easier to stew, the brisket stewed to 1.5 hours, open the pot into the white carrots, stir-fried continue to stew for 30 minutes.
Step 6｜The second stew to the point, open the pot into the cilantro, green onion garnish, under the salt seasoning, high heat a little juice, you can turn off the fire, start the pot to taste.
◇ "brisket tender without fishy tips":
1, brisket parts contain more blood foam, pot blanching, it is recommended to first use "white wine + white vinegar" these two penetrating seasonings for scrubbing, can be effective to the brisket part of the blood foam wash out;
2, brisket blanching nausea, in addition to the use of cooking wine and white vinegar, the first two seasonings for scratch, can effectively wash out the brisket part of the blood foam;
2, brisket blanching nausea. In addition to the use of wine and onions and ginger, but also add a small handful of peppercorns to assist, can play the effect of fishy;
3, stewed brisket spices added, Chen Pi, hawthorn, meat herbs, cumin and other spices that are not commonly used, can help to dispel the fishy smell of beef and increase the freshness of the effect of the degree of crispiness;
4, need to be long time stew, so that the white radish and brisket have sufficient time to stew to the crispy The first thing you need to do is to make sure that you have enough time to make the brisket crispy and tender.