Braised beef brisket(hong shao niu nan )

Braised beef brisket

Introduction:

"Braised beef brisket is fat and tender, delicious and of high nutritional value. The once-in-four-year world cup is coming again. I don't know how many fans are crazy about it! Bao's father is also one of them. He has stayed up late to watch football for several days in a row. When he got up in the morning, he said he was dizzy recently. So today, I decided to share with you a unique style of braised beef brisket. The taste determines the leverage, and the most important thing is to supplement my husband's physical strength and energy. "

Production steps:

Step 1: raw material drawing

Step 2: put the cleaned beef brisket on the chopping board and cut it into 3cm * 3cm square walnut like pieces with a knife against the grain;

Step 3: put proper amount of water into the pot, open fire and heat until the pot makes a sound, the water seems to be boiling, put in the cut beef brisket (add a large spoon of cooking wine);

Step 4: blanch the beef brisket until it changes color. A large amount of floating foam floats in the pot. Remove and wash it;

Step 5: add 1 tablespoon oil, add onion, ginger and garlic, and saute until fragrant;

Step 6: stir fry the beef brisket until it turns white;

Step 7: add a spoonful of red wine and stir fry;

Step 8: add another 250ml beer;

Step 9: add 900ml of water, as shown in the figure, spoon, add half a teaspoon of soy sauce, 2 teaspoons of soy sauce, 1 teaspoon of oyster sauce, the amount of water is about 30mm higher than the meat, bring to a boil over high heat, then turn to low heat to stew for 90 minutes;

Step 10: when half of the soup is left in the pot, add carrots and potatoes to continue to stew;

Step 11: when the soup is at the bottom of the pot, you can easily insert the lean meat with chopsticks

Step 12: the finished product is bright in color

Step 13: another one. Is it drooling~

Materials required:

Beef Brisket: 600g

Potatoes: 3

Carrot: 1

Old style: half a spoonful

Soy sauce: 2 tablespoons

Rock sugar: 30g

Five spice powder: 2G

Cooking wine: 1 tablespoon

Red wine: 1 teaspoon

Beer: 250ml

Ginger: 1 small piece

Shallot: 3 sections

Garlic: 3 cloves

Oyster sauce: 1 teaspoon

Salt: right amount

Chicken essence: half teaspoon

Precautions: 1. Soak the beef brisket in clean water for a while to remove the blood inside the beef brisket; 2. Blanching the beef brisket is the process of flying water. Flying water is to boil the beef brisket in water, which can not only remove the fishy smell and residual blood, but also completely remove the impurities on the surface of the beef brisket. Do not use cold water when flying, because the meat has experienced the process of water from cold to open, resulting in serious nutritional loss. If boiled in boiling water, the meat will solidify when it is hot, which will affect the taste. It's better if the water seems to be boiling rather than boiling. 3. Have you found the perfect combination of three kinds of wine this time: first, cooking wine is added when the beef brisket flies into the water to remove the fishiness better; second, red wine is added when the beef brisket is stir fried at first, which is a perfect match for the beef brisket, and the color is particularly bright; third, red wine is added when the beef brisket is stir fried The addition of beer can remove the greasiness better. 4. Don't add potatoes and carrots too early. When the soup is half full, add them. Otherwise, the beef brisket is not stewed, and they will be boiled.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Niu Nan