Braised beef brisket(hong shao niu nan )

Braised beef brisket

Introduction:

Production steps:

Step 1: prepare the materials

Step 2: blanch the beef brisket in the pot for 1 minute to remove the blood, and I pour boiling water

Step 3: wash and set aside in a bowl

Step 4: heat the oil in the pan

Step 5: add spices and saute

Step 6: stir fry the beef brisket together

Step 7: stir fry with 1 teaspoon salt

Step 8: add 3 spoonfuls of cooking wine

Step 9: add 1 scoop of soy sauce

Step 10: add 1 teaspoon of soy sauce

Step 11: add 1 tsp sugar

Step 12: add geranium leaves, add boiling water, no meat

Step 13: a few drops of white vinegar

Step 14: add 1 spoonful of 13 spices and simmer over medium heat for 10 minutes without covering

Step 15: add scallion and stir fry for several times before leaving some soup, sprinkle with a little chicken essence and get out of the pot

Materials required:

Beef Brisket: 200g

Sugar: 1 teaspoon

Scallion: right amount

Ginger: right amount

Garlic: right amount

Star anise: right amount

Moderate: Cinnamon

Fragrant leaves: appropriate amount

Thirteen spices: 1 teaspoon

Salt: 1 teaspoon

Cooking wine: 3 teaspoons

Raw soy sauce: 1 teaspoon

Old style: 1 spoonful

White vinegar: a few drops

Note: 1. It's better to use rock sugar, I'm ready to do a good job. If I forget to buy rock sugar, I'll use white sugar instead. 2. If you can eat spicy, you can put a few dry peppers. 3. The amount of water can be added according to whether the beef brisket is sliced or lumped, or if you want more or less soup. 4. Don't cover the lid when adding boiling water to reduce the smell of beef

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: spiced

Chinese PinYin : Hong Shao Niu Nan