Cantonese braised beef brisket
By RustyHuels
Ingredients: chicken essence,salt,beef brisket,cooking wine,onion,Jiang,octagonal,soy sauce,dried chili,black pepper,Longhou sauce
Recipe Recommendations
- beef brisket appropriate amount
- dried chili appropriate amount
- onion appropriate amount
- octagonal appropriate amount
- Jiang appropriate amount
- Longhou sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- black pepper appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- braised
- an hour
- simple
Steps for Cantonese braised beef brisket
1
Cut the sirloin into the size of mahjong, soak in water for 5 minutes, soak away the blood.
2
Then blanch the water for later use.
3
Put 2 tablespoons of oil in a wok and heat it up. Add in the sirloin and stir fry for a while. Add ginger, garlic, and star anise together and stir until fragrant.
4
Add the cooking wine and the cold sauce and stir-fry well.
5
Add soy sauce, salt, chicken essence and black pepper.
6
After frying well, transfer to the "Aiduopang" non-cooking pan, add water to cover the beef brisket, add green onion knots and dried peppers, boil over high heat for 10 minutes, then transfer to the outer pan, button and cover the outer lid, and simmer for 1 hour (my taste is a little chewy, because my husband likes it, and if you like soft and rotten, you can extend the braising time); You can also use a pressure cooker. After boiling, turn to low heat and press for about 10-15 minutes.
7
You can eat the stewed beef brisket, but according to the taste of our Nanchang people, I still returned to the pot and collected the juice.
8
Make the soup thick.