Baiwei beef brisket with tofu

I used 18 kinds of spices to mix the marinating ingredients. First stewed the beef brisket and then marinated it all morning.
Season the tofu with South African pepper Harissa and fry until browned.
With beef tofu, add the brine little by little, cook to dry, add again, and cook to dry. Absorb all the flavors in the brine in this way.
A small spoonful of Nanquan Cooking Fragrance is the last stroke. Collect the juice and put it on a plate.
So it was named "Baiwei", which was truly delicious.
Served with a plate of stir-fried white radish with chives, one strong and the other light, it is an absolutely comfortable lunch.

Recipe Recommendations

beef 200 g
geranyl 1 tablet
octagonal one
dried chili appropriate amount
cinnamon a small
grass fruit 3-4 grain
cumin 1/4 teaspoon
black pepper Half teaspoon
Fructus amomi Half teaspoon
Jiang 1 tablet
onion appropriate amount
tofu 200 g
garlic 1 clove
beef brisket 200 g
scallion 2-3 section
soy sauce 3 scoops
soy sauce 1 scoop
cooking wine 2 tablespoons

spiced
burn
several hours
ordinary

Steps for Baiwei beef brisket with tofu

If you eat it at noon, when you get up early in the morning, cut the beef into slices, boil it with cold water, and remove the foam.

Put the wrapped marinated bag into the pan, add the soy sauce, soy sauce, cooking wine, onions and ginger. After boiling over high heat, cover, turn to low heat, and simmer for 45 minutes. After stewing it, let it sit for the whole morning. It is a marinating process. You can also cook it the first night, put it in the refrigerator, and take it out the next day.

Cut tofu into pieces about the size of beef. Carefully stir well with 1 tablespoon olive oil and Harissa dressing. Standby. If you don't have Harissa, you can configure it according to the link information. If you don't have it, you can give it to your favorite chili powder.

Add less oil to the pan and saute the onions, scallions and garlic until fragrant. Pour the tofu into the pan with the seasoning and olive oil, and stir fry carefully until the surface of the tofu is browned and no longer breaks so easily.

Add the stewed beef and appropriate amount of brine, and season with salt and pepper. Stir carefully. Although the tofu had been fried, it was still tofu blocks after all. When the brine was almost dry for the first time, Nanquan brand cooking aroma was added according to the taste. Add bean paste if not available.

Then pour all the brine into the pot again and again, always without covering it on medium heat. Drain the brine again and again, add it again and again until all the brine is poured. The water will evaporate, but the taste in the brine will remain in the pot. Don't collect the juice too dry for the last time, save some for bibimbap. Sprinkle with some chopped green onion, remove from the pan, and serve.