How to make Jintoubanao (beef brisket)

Beef brisket stewed with persimmons and potatoes

1. First, choose fresh veal, a piece of beef brisket, and cut it into 2 pieces. Centimeter square pieces, soak in cold water for 20 minutes to remove the blood. This step is very important. The beef brisket with the blood removed will be more delicious.

2. Add cooking wine to the soaked beef brisket in cold water, simmer it in water, wash it with water and set aside. Peel and wash the potatoes, cut into large pieces, wash the tomatoes, cut into pieces and set aside, ready to serve. Appropriate amounts of pepper sections, green onion pieces, ginger slices, Sichuan peppercorns, aniseed, bay leaves, cinnamon and dark soy sauce.

3. Heat oil in a pan, add onion cubes, appropriate amount of ginger slices, 10 peppercorns, 4 aniseeds, 3 bay leaves, 1 small piece of cinnamon, and Chaotian pepper segments, stir-fry until fragrant , add a little dark soy sauce, add washed beef brisket, and add an appropriate amount of water (you can just pass the beef brisket, no need to add salt here), put it in the pressure cooker, and put it on steam for 20 minutes.

4. After the beef brisket is pressed, add potato chunks, tomato chunks, 3 tablespoons of tomato paste, 5 grams of salt, 2 grams of chicken essence, and 1 gram of sugar. The salt can be increased or decreased according to personal taste. If the soup is not enough, you can add some water in an appropriate amount and use a pressure cooker for 15 minutes to cook.

5. The finished product is bright red in color, the potatoes and beef brisket are soft and tender, and the soup is rich and delicious. A delicious and nutritious beef brisket stewed with persimmon potatoes is ready.

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