Braised Beef Brisket in casserole(hong shao niu nan bao )

Braised Beef Brisket in casserole

Introduction:

Production steps:

Step 1: soak the beef brisket for 20 minutes, wash it, cut about an inch into large pieces, and put them into the pressure cooker together.

Step 2: add star anise, ginger, grass fruit, dried pepper, bring to a boil in a pressure cooker, skim off the foam, and pour in cooking wine.

Step 3: stew in a pressure cooker for 10-15 minutes.

Step 4: heat the oil in a pan, stir fry the onion, ginger, dried pepper and garlic seeds to give a fragrance.

Step 5: pour the stewed beef brisket into the frying pan.

Step 6: salt, soy sauce, scallion, mushroom.

Step 7: pour the stewed beef brisket soup into the pot, bring to a boil over high heat, and turn to low heat for about 20-30 minutes.

Step 8: when the soup is about to dry, add some sugar, chicken essence, sprinkle with coriander, and then put it into the ceramic pot. I accidentally dropped my ceramic casserole, so I had to put it in a bowl.

Materials required:

Beef Brisket: 1000g

Ginger: sliced

Garlic: one

Chives: 2

Dried pepper: 3

Green onion: one

Onion: half

Lentinus edodes: 5-6

Star anise: 3

Tsaoko: 2

Chinese prickly ash: 8

Tangerine peel: 2 pieces

Cooking wine: 3 teaspoons

Old style: 3 tablespoons

Salt: right amount

Sugar: 2 teaspoons

Chicken essence: appropriate amount

Note: when stewing beef, put some tangerine peel to remove the strange smell of beef, and beef is easy to stew. If there are too many beef tendons, the stewing time can be extended appropriately. I don't buy too many beef tendons, so the cooking time is not long

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Hong Shao Niu Nan Bao