Beef Brisket(gui fei niu nan )

Beef Brisket

Introduction:

"Stewing beef with potatoes with a complex flavor - following the simple principle, the main ingredient is beef and potatoes, only carrots are added, stewing until soft and rotten, which not only tastes good, but also has good nutrition; three kinds of sauces are used in the seasoning: sweet flour sauce, tomato sauce and Pixian Douban sauce. The combination of the three sauces not only makes the stew look bright red and oily, but also has a good taste In order to increase the taste and neutralize the salty and spicy taste, some rock sugar can also be used. Nothing else is special. Home cooking doesn't need skills, it just needs patience, a little time and enough love. "

Production steps:

Step 1: cut the beef brisket into pieces the size of walnuts, put cold water into the pot, boil over high heat for about 5 minutes, and remove the blood foam;

Step 2: take it out, rinse it with hot water, and drain the water;

Step 3: water lake powder, sweet flour paste, bean paste, tomato paste, rock sugar reserve;

Step 4: peel and wash the potatoes and carrots, cut them into hob pieces, slice the ginger, cut the scallion into sections, and set aside;

Step 5: start the frying pan, add cool oil into the hot pan, add green onion and ginger, stir fry over low heat until the ginger is curly and fragrant;

Step 6: add the sweet flour paste, bean paste and tomato paste, and continue to stir fry until red oil comes out;

Step 7: put in the beef brisket, turn to high heat, stir fry evenly;

Step 8: add cooking wine and stir fry evenly;

Step 9: add plenty of boiling water, no more than beef brisket; add rock sugar and star anise at the same time;

Step 10: turn high heat to low heat, cover the pot and simmer for 40 minutes to 1 hour until the beef is soft and rotten;

Step 11: turn to high heat and add a little salt to taste;

Step 12: don't take the juice too dry, leave some soup, add a little water and starch to thicken, then take it out of the pot.

Materials required:

Beef Brisket: 350g

Potatoes: 1

Carrot: Half Root

Scallion: right amount

Ginger: right amount

Star anise: 1 capsule

Sweet flour sauce: 1 tablespoon

Ketchup: 2 tablespoons

Pixian bean paste: 2 teaspoons

Cooking wine: 1 teaspoon

Starch: appropriate amount

Rock sugar: 1 teaspoon

Salt: a little

Note: 1, beef stew to soft rotten need a long time, you can use pressure cooker, you can also add a few pieces of dried Hawthorn when stewing beef; 2, stewed beef is to add enough water, try to avoid midway water; 3, the amount of Douban sauce can be adjusted according to their own taste, like to eat spicy put more, and adjust the amount of salt. Bean paste and sweet flour paste are very salty. Try the soup and then decide the amount of salt. 4. The secret of delicious food is: don't collect the juice too dry, keep some soup and have a first-class meal! ——Don't thicken it too much, make the soup a little thick, and hang it on the potatoes and beef!

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Gui Fei Niu Nan