material
500 ml of beef soup (nothing can be replaced by clear water), radish, ginger 1 piece mashed, dried tangerine peel 1 piece, 2 spoonfuls of soy sauce, borneol 1 piece, and scallion.
working methods
1. Put all the above materials into a casserole, bring to a boil over medium heat, and then bring to a low heat for about 20 minutes. Turn off the fire. Stew 10 minutes.
2. Then simmer for 5 to 10 minutes. Turn off the fire and continue to stew for a while. If so, repeat it several times until the chopsticks can penetrate the breast meat.
3. Cut the radish into hob blocks and cut off the green onions.
4. Pick up the burdock and put the radish and green onion into the burdock juice.
5. Cut the burdock into pieces and put it back in the pot to continue cooking until the radish is cooked.
Practice 2, beef brisket beef tendon pot
material
Ingredients: 900g beef brisket, cut into pieces, 450g beef tendon, cut into pieces, 4 slices of ginger, half a lettuce, 3 slices of star anise, 4 tablespoons of onion 1 strip, 4 tablespoons of Li X brand pork sauce, oyster sauce 1 tablespoon, 2 teaspoons of light soy sauce.
working methods
1. First blanch the brisket and beef tendon with boiling water and wash them with cold water.
2. In the pressure cooker, add water and star anise, ginger slices, beef tendon and beef brisket until the water level reaches 3/4 of the material, add 3 tablespoons of mushroom sauce, cover the lid, adjust the pressure to the maximum, cook with high fire for 15 minutes, and then turn off the fire until the pressure completely disappears.
3. Stay overnight (or not), first remove the oil slick on the water surface, then bring it to a boil over medium heat, add Hou sauce 1 spoon, oyster sauce and soy sauce stew 10 minute, then add lettuce, mix well and sprinkle with chopped green onion.
Practice 3, beef brisket pot
material
Ingredients: a catty of beef brisket, a carrot, half an onion, a spoonful of garlic salt, a spoonful of sugar, three cups of water, two spoonfuls of tomato sauce and three slices of fragrant leaves.
working methods
1, cut the beef brisket into pieces, blanch it with water, onion, ginger and wine, and scoop it up for later use.
2. Dice carrots, shred onions, slice garlic, stir-fry in two spoonfuls of hot oil, stir-fry beef brisket in a baking state, add seasonings and cook for two hours.
The practice of beef brisket pot 4
material
A kilo of beef brisket, three beef tomatoes, one onion, one diced carrot, three garlic, one tablespoon of spicy bean paste, three tablespoons of soy sauce, two tablespoons of rice wine, five slices of ginger, one packet of marinated carrots and one tablespoon of rock sugar.
working methods
1: Cut the beef brisket, blanch it in boiling water and pick it up.
2: Put Sichuan-fried sirloin into the inner pot of electric rice cooker, add ginger slices, soy sauce, garlic, rice wine, soy sauce, spicy bean paste, rock sugar and boiled water, add three cups of water into the outer pot, cover the pot and heat.
3. When stewing beef brisket, put beef and tomatoes in another pot, boil them in water, scoop them up, immediately put them in ice water, and then peel them for later use.
4. Put the diced carrot into hot water and heat it until it can be pierced with chopsticks, and take it out for later use.
5: After the power of the rice cooker jumps up, take out the pickled steamed buns, garlic and ginger slices, then pour the cooked beef brisket and soup into another pot, add beef, tomatoes and carrots, and turn on a small fire.
6: Pour in white powder water, stir well, turn off the heat after it thickens.