Soak the brisket and remove the blood. At the same time, prepare ingredients.

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Blanch the beef brisket and skim the blood. About 10min, don't pour out the water, set aside.

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Blanched beef brisket for use, and handle the ingredients.

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Pour rapeseed oil into the pot (only rapeseed oil is served in Sichuan cuisine), add beef brisket, watercress pepper, ginger and garlic in turn and stir-fry until the watercress pepper loses its raw flavor, then add pepper, pepper and spices and stir-fry together. Stir-frying process is about 4min.

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Blanch the water in the sirloin, skim the blood foam completely, then pour it into the pot, add the shallots and bring to a boil, then turn to low heat and simmer slowly. Add enough water at one time to avoid adding water in the middle. If you are too lazy to stare at the pot all the time, it is recommended to turn the rice cooker or pressure cooker after the fire boils. About 2 hours

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You're done. I can't wait to have a bowl of spicy beef noodles first. Stewed beef brisket can also be added with a proper amount of favorite side dishes, such as potatoes or white radish, and it becomes a potato-roasted beef brisket or radish-roasted beef brisket!