How to make pan-roasted beef brisket with tomato sauce

Ingredients: 1000 grams of beef, half an onion, 1 can of canned mushrooms

Seasoning: 30 ml of light soy sauce, aged 15 ml smoke, 500 ml tomato sauce, 50 ml cooking wine, 3 g salt, 50 g rock sugar, 1 g Sichuan peppercorns, 2 bay leaves, 1 star anise, 5 dried chili peppers, 5 g green onions, 5 g ginger, appropriate amount of vegetable oil

Ingredients: 1 gram of pepper, 3 bay leaves, 1 star anise, 1 piece of cinnamon, 5 tangerine peels, 1 gram of cumin, 1 grass fruit

1. Cut the beef into pieces Cut into pieces of about 4 cm

2. Add enough water to the pot, add peppercorns, bay leaves, 20 ml of cooking wine, green onions and ginger, then add cold water to the beef and bring to a boil, skim off the foam. Remove and drain and set aside

3. Take a new pot, add a little oil to heat, and stir-fry the onions until soft

4. Add beef, add 30 ml of cooking wine, Stir-fry light soy sauce, dark soy sauce, rock sugar, dried chili pepper, onion and ginger together, add water to cover the beef slightly

5. Mix the spices in the package, put it into the seasoning package and cook together

6. Pour the tomato paste into the pot and cook together

7. Take out the canned mushrooms, rinse them three times, and put them into the pot together

8. Place in the lower shelf of the preheated oven at 170 degrees, bake for 1 hour, take out and season with salt and bake for another 1 hour