Tianfu Sichuan cuisine net 2003-08-119: 48: 59

Ingredients: sirloin 1+ 1 \ 2kg, carrot 1 strip, onion 1 strip, 4 slices of ginger and 2 slices of star anise.

Seasoning: sprinkle 2 tbsps, 4 tbsps of soy sauce, spicy douban 1 tbsps, 5 cups of water, 2 tbsps of sugar, 2 tbsps of sweet noodle sauce1\, 2 tbsps of tomato sauce and a little monosodium glutamate.

Exercise:

1. Wash the brisket, cut into pieces, and blanch it with boiling water (to remove the smell of blood).

2. Add water to the pot, add the brisket and cook for 30 minutes.

3. Stir-fry shallots, ginger slices and star anise in 3 tbsp oil, add watercress, sweet noodle sauce and tomato sauce and stir-fry, then add sprinkle, sugar and soy sauce and stir-fry, then add 5 cups of water and carrots cut into hob pieces, cover the lid and simmer for about 1 hour until the meat is rotten.

If there is too much soup, you can thicken it with white powder water and pour a little sesame oil.

Cooking guide: 1. Beef brisket is not easy to burn, so it is better to cook more. Store it in the freezer and take it out for heating at any time. 2. When cooking, you can put more soup, thicken it with white powder water, and pour it on rice to make beef brisket risotto.

Sichuan style beef brisket Guo

"Sichuan-style beef brisket pot" is cooked on the basis of Guangdong dish "beef brisket pot" with Sichuan seasoning Pixian watercress and other spicy spices. This dish is made of tiles of Cantonese casserole. As a container, it has slow heat dissipation and long heat preservation time after serving, and? Soft, fresh and spicy, the dishes are red and bright, salty and slightly spicy, with rich flavor, which is more in line with the taste needs of Sichuanese. The production method of "Sichuan style beef brisket pot" is introduced as follows.

Ingredients: 750g of beef brisket, 300g of white radish, ginger slices100g, 20g of garlic cloves, 60g of ginger rice, 20g of garlic rice10g, 20g of garlic sprouts, 50g of Pixian watercress, 50g of fermented mash juice, 35g of Chinese liquor and 30g of refined salt.

Method:

1? Wash the brisket, put it in a cold water pot, cook it with strong fire until the water will boil, skim off the floating foam on the surface, take out the brisket, wash it, cut it into strips, and leave the soup in the pot; Peel the white radish, scrape the carrot, cut it into strips, soak it in boiling water and take it out; Wash garlic seedlings and cut oblique knots; Pixian watercress is finely cut.

2? Put the wok on the fire, heat it with a little refined oil, pour in the brisket, stir-fry until the steam is dry and the fragrance is overflowing, then cook the white wine, stir-fry it a little, and put it in a container for later use.

3? Heat the wok again, add refined oil to heat it, add ginger rice, garlic rice and Pixian watercress to stir-fry, add fresh soup and some original soup, boil, add beef brisket, add ginger slices, garlic cloves, onion slices and spice bags, add fermented glutinous rice juice, refined salt, pepper, soy sauce, crystal sugar, chicken essence and stew on low heat. When it is soft, remove the ginger slices, onion knots and spice bags, add white radish and carrot sticks, and continue to burn until the radish sticks? When it is soft, add monosodium glutamate and water starch to thicken, pour in red oil and sesame oil, sprinkle with garlic sprouts, push well and put into the pot. Inside, cover and tile? Boil and serve.