Stewed beef brisket the most authentic practice:

Boiled with a leaky spoon, and then rinse with water to remove the blood froth, drained and ready to use, the beans chopped, and then star anise, cinnamon, sesame seeds, dried chili peppers, peppercorns, wash and drain, green onions pulled knot, ginger sliced, garlic peeled. Carrots, potatoes, onions are cut into rolling pieces, cilantro washed and spare.

Hot pot of oil, into the Pixian soybean, fried red oil into the brisket, star anise, cinnamon, sesame leaves, dried chili peppers, peppercorns, ginger, garlic, stir fry, add two tablespoons of wine, stir fry; and then add the old soy sauce, soy sauce, a small spoon and the right amount of salt, stir fry again.

Finally, put in the green onion and 3 pieces of rock sugar, add enough hot water, cover the pot with a lid, boil over high heat and then turn down the heat to simmer for about 70 minutes, then put in the carrots and potatoes, cook for about 10 minutes, then put in the onion, cook for a minute and turn off the heat, and finally put in the cilantro can be removed from the pot.

Cooking Tips:

1, brisket should be washed clean of blood, put it into the water soak (during the period of a few changes of water) can be very good to remove the blood.

2, the best one-time water to put enough, such as the need to add water in the middle of the water must be heated water.

3, simmering brisket can also be moved to the pressure cooker, which can save a lot of time, pressure cooker cook about 20 minutes on it.