Imperial concubine beef brisket

Recipe Recommendations

• beef brisket 2 pounds
• onion 1 vial
• Jiang 4 tablets
• octagonal 2 capsules
• water 5 cups
• sweet sauce 1/2t of
• ketchup 2 tablespoons
• wine 2 tablespoons
• soy sauce 4 tablespoons
• sugar 2 tablespoons
• MSG a little

• original
• braised
• an hour
• senior

Steps for Imperial concubine beef brisket

1

Wash the sirloin, cut into slices, and blanch it in boiling water. (Remove blood and fishy smell)

2

Add water to the pan, add the sirloin and cook for 30 minutes.

3

Remove the oil pan, saute the chives, ginger slices, and star anise with 3 tablespoons of oil, add watercress, sweet flour paste, and ketchup, then add wine, sugar, and soy sauce to cook for a while, then add the beef brisket and stir well, then add 5 cups of water and cut into carrot pieces, cover the lid, and simmer over low heat for about 1 hour until the meat is rotten.

4

If there is too much soup, use cornstarch water to thicken it and pour a little sesame oil on it. It's okay.

5

Note that the sirloin is not easy to burn, so make more and store it in the freezer. It can be taken out and eaten at any time. When cooking, you can put more soup in it, thicken it with white rice and water, and pour it on the rice to make the sirloin risotto.

Recipe Categories

• hot dishes