Stewed Beef Brisket with potatoes(tu dou dun niu nan )

Stewed Beef Brisket with potatoes

Introduction:

"This morning, the market saw some farmers selling their own small potatoes, which were quite fresh. They bought some and made this pot of heavy taste dishes. To tell you the truth, the bowl of the dish is delicious, sirloin is delicious, it absorbs the essence of the whole dish, and tastes soft and tasty, so that you can't stop talking.

Production steps:

Step 1: 500g beef brisket, soak in water for half an hour after buying, change water twice on the way

Step 2: peel and cut the potatoes in half, wash and set aside

Step 3: wash garlic, ginger, pepper, scallion, Zanthoxylum, star anise and set aside

Step 4: blanch the beef brisket in boiling water to remove the blood stain, and put a proper amount of cooking wine in the water to remove the fishiness

Step 5: rinse the blanched Beef Brisket with flowing water and change it into small pieces

Step 6: heat the oil in the pot, add scallion, garlic and ginger slices to make it smell

Step 7: then pour in the beef brisket and stir fry until discolored

Step 8: then add dried pepper and Zanthoxylum bungeanum to stir fry until fragrant

Step 9: add proper amount of soy sauce, color a little soy sauce, seasoning with salt, stir fry the beef brisket evenly

Step 10: after seeing that all the beef brisket are evenly colored, add water without ingredients and simmer for half an hour

Step 11: half an hour later, pour in the potatoes and simmer until the potatoes are soft

Materials required:

Beef Brisket: 500g

Small potatoes: 500g

Oil: right amount

Salt: right amount

Garlic: right amount

Scallion: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Dry pepper: right amount

Soy sauce: moderate

Old style: moderate

Note: it's best to soak the beef brisket in clean water for a long time after you buy it. Remember to change the water frequently, which can effectively remove blood stains and fishy smell

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Tu Dou Dun Niu Nan