Ingredients
400g of beef brisket
ingredients
500g salted dried bamboo shoots.
Appropriate amount of water
seasoning
Onion 1 segment
Ginger 1 small pieces
2 star anise
Zanthoxylum bungeanum 1 small bar
5 dried peppers
A little cooking wine
Proper amount of soy sauce
Old pumping right amount
Vanilla leaf 1 tablet
Appropriate amount of sugar
A little vegetable oil
Practice:
1. After the brisket is washed, put it into a cold water pot, pour a little cooking wine, barbecue, take it out, rinse off the blood foam with warm water, and control the water for later use.
2. Soak the salted flat tip in warm water for half an hour, and change the water once.
3. Rinse the flat tip with warm water repeatedly, control the moisture, tear the flat tip into four pieces, and then cut it into small pieces.
4. After cutting into small pieces, squeeze the water by hand and set aside.
5. Pour a little oil into the pot, heat it, add shredded ginger, onion, pepper, fragrant leaves, star anise and pepper to stir-fry the fragrance.
6. Add the beef brisket and stir-fry until the meat changes color.
7. Pour a little soy sauce and soy sauce (less soy sauce is enough), add rock sugar, stir fry, and make it taste and color.
8. Add the flat tip and stir fry.
9. After stirring evenly, add enough hot water until the water surface is half of the meat surface.
10. After the fire boils, transfer to the electric pressure cooker, select the stew stall, stew for 30 minutes, and keep the pressure for 30 minutes.
1 1. Turn back to the wok, bring it to a boil, drain the soup, sprinkle with chives, and serve with the pan.
knack for cooking
The salted flat tip is semi-dry and has salt powder on its surface, so it is best to keep it in the refrigerator at low temperature in summer. Salted flat tips are convenient to eat, and the soaking time is not too long. Just change the water several times and wash away the salt, which is more convenient than dried bamboo shoots. But when cooking, we must reduce the amount of salt appropriately to avoid being too salty.