Grilled beef brisket with kidney beans
By MayaKilback
Kidney bean roast beef, beef soft rotten, bean curd juice flavor thick, kidney bean powder, very delicious oh.
Recipe Recommendations
- beef 900 grams
- kidney bean 200 grams
- Yuba 150 grams
- green and red pepper 1 each
- Jiang 1 large piece
- garlic 3 petals
- octagonal of 2
- dried red pepper of 3
- salt 3 teaspoons
- pepper 1 teaspoon
- salty and fresh
- burn
- several hours
- ordinary
Steps for Grilled beef brisket with kidney beans
1
Wash the beef and cut it into pieces, place it in a basin, soak it in cold water to remove the blood, and change the water frequently until there is no blood.
2
Soak the tofu bamboo, wash it, and cut it into sections; cut green and red peppers into sections; slice ginger into slices, and beat garlic.
3
Wash kidney beans and peanuts and soak them in advance.
4
Put the washed beef into a pressure cooker, add star anise, dried red peppers, salt, etc., cover, steam, and press for 20 minutes.
5
Pour the pressed beef into a frying pan and bring to a boil.
6
Add kidney beans and peanuts; add salt and pepper, bring to a boil over high heat, and simmer for 1 hour over low heat.
7
Add ginger slices and continue to simmer for 20 minutes.
8
Add the tofu bamboo and cook until the soup has a little less water.
9
Add the soy sauce to taste well.
10
Turn to medium heat and collect the soup; add the green and red peppers, and cut off.