500 grams of beef brisket
Ginger, garlic, garlic, 5 cloves of ginger
Cinnamon, Illicium verum, Zanthoxylum bungeanum, Tsaoko and dried Chili.
2-3 green pepper
Two spoonfuls of soy sauce and soy sauce each.
Pixian bean paste 1 spoon
Cumin powder 1g
Don't put the right amount of monosodium glutamate chicken essence.
Practice?
Get the materials ready. Cinnamon should be thin and fragrant. Eighty cents is the whole. Amomum tsaoko 1-2. I used five hot peppers. ? Blanch the beef brisket in advance.
Burning oil, burning hot to smoke.
Star anise, cinnamon, pepper, tsaoko, ginger. ? Be careful not to put dried peppers. About 30 seconds.
Beef brisket. Turn to a small fire after changing color. Add a little salt, about1g. Add bean paste and stir well. Add dried peppers.
Add light soy sauce and old soy sauce, and stir well. Then add the source of life.
About this much water. Cover the meat quickly. Transfer directly to the pressure cooker without boiling.
Aeration 15- 16 minutes. Old Niujiu 16 tender Jiujiu 15.
Take it out of the pressure cooker and transfer it back to the previous pot. Add cumin powder, string pepper, garlic and monosodium glutamate. Out of the pot.
Out of the pot! ! ! Full of color, smell and taste! ! ! !
This kind of spoon is used for soy sauce and soy sauce. Oh, the soup drinker holds it. Not a big spoon! ! ! Don't put too much … maybe what I described before is a little hard to understand, haha
Tips
1 Be sure to put more ginger. ? 2 Hunan food, northerners may not be used to it, such as my father. Because cinnamon grass fruit has a strong taste.