Stewed potatoes with beef brisket
Raw materials:
500g of beef brisket, potato 1 piece, 50g of ginger, 2 star anise, cinnamon 1 piece, 20 red peppers, 2 onions, bean paste 1 spoon, 4 tablespoons of soy sauce, salt 1 gram, and chicken essence/kloc.
1. Cut two Jin of beef brisket into small pieces and cook this dish with only half the amount.
2. Add cold water to the sirloin, add onion, red pepper, ginger slices, fragrant leaves and cooking wine and cook for two or three minutes.
3. Wash the cooked beef brisket to remove the floating foam and drain the water.
4. Take a proper amount of sirloin and put it in a pressure cooker. Add ginger, star anise, cinnamon and bean paste.
5. Add appropriate amount of water, light soy sauce and dark soy sauce, cover and cook until cooked, and then turn to low heat for 12 minutes.
6. Peel and cut potatoes, and wash off the starch on the surface.
7. Transfer the beef brisket and potatoes to the casserole and add the appropriate amount of soup.
8. After boiling, cover and simmer for 12 minutes.
9. Finally, the juice is collected by fire, and appropriate amount of salt and chicken essence are added.
10. Finished product drawing.
Tip:
1. After the beef brisket is cut into pieces, it is best to put it in a pot and blanch it to remove floating foam. Adding appropriate auxiliary materials can enhance fragrance and remove fishy smell.
2. Soy sauce and bean paste added in the production process are salty, so the amount of salt in the end is less.