Cut the brisket into pieces, about 4cm in size, not too small, it will shrink after cooking. Soak in water for 30 minutes to remove excess blood.
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Peel potatoes and carrots and cut them into pieces. The picture shows the amount of a potato and a carrot. Ginger and onion are cut into small pieces, and garlic is cut or broken in the middle.
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Boil a pot of boiling water, put it in the brisket after boiling, and take it out when the surface changes color.
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It doesn't matter if it's bloody after fishing.
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Mix 10g Pixian watercress with red oil, 25g oyster sauce, 10g fermented bean curd and 5g fermented bean curd. Pay attention to crushing the fermented bean curd and stirring it evenly, which is the "sauce".
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Mix 50g of light soy sauce, 20g of cooking wine, 5g of sugar and 2g of salt to form a "sauce".
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Prepare seasoning.
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Make sure that all the materials are ready before you start.
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Heat the wok, add 20g of cooking oil, add onion, ginger and garlic and stir-fry until fragrant.
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Add spices and stir-fry until fragrant.
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Add "sauce"
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Fried red oil
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Add the sauce and bring to a boil.
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Add the scalded beef brisket and stir fry. Colour the breast meat.
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Add water and bring to a boil.
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Transfer to an electric pressure cooker and press for 60 minutes.
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After pressing it.
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Pour into the pot, add potatoes and carrots and cook for about 8 minutes.
Note: I only put back half of the brisket here and save the other half for tomorrow.
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Just wait until the soup thickens.