Braised beef brisket(hong shao niu nan )

Braised beef brisket

Introduction:

Production steps:

Step 1: wash the beef brisket, put the whole piece into a small pot, add water to cover the beef brisket, and cook over low heat for 1.5 hours.

Step 2: take out and drain, and cut into 3cm sections after cooling.

Step 3: Reserve 1 bowl of juice.

Step 4: add oil into the frying pan, stir fry the onion, ginger and garlic until fragrant, add soy sauce, sugar, wine and star anise, stir well, add the beef brisket and the original juice and cook.

Step 5: to be rolled up, cover the pot, change to low heat and continue to simmer for 20 minutes until the beef brisket is soft and rotten.

Step 6: scald the whole rape tree, tear it into slices by cutting, and decorate it on the edge of the plate.

Step 7: take out the preserved beef and put it on the plate, leave the stew in the pot, add the carrot balls and cook them, thicken them with sugar and starch, then pour them on the beef brisket.

Materials required:

Beef Brisket: 600g (loin)

Carrot: 50g

Rape: 50g

Scallion: 15g

Ginger: 10g

Garlic: 10g (white skin)

Soy sauce: 50g

White granulated sugar: 10g

Cooking wine: 30g

Star anise: 3 G

Sugar: 10 g

Starch: 5g (broad bean)

Vegetable oil: 30g

Note: Tips - Food phase Ke: carrot: take ginseng, American ginseng do not eat radish, so as to avoid the opposite effect, does not play a tonic role.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: Original

Chinese PinYin : Hong Shao Niu Nan