Cantonese style beef brisket casserole(guang shi niu nan bao )

Cantonese style beef brisket casserole

Introduction:

"My son likes to eat beef brisket most, especially beef tendon brisket. It's no problem that he can eat 2 jin at a time. It's hard to buy it in the market now. It's all ordered by others early. It's rare that I met and sold it in the market yesterday morning! I quickly bought about 4 jin. In fact, my son will come back tomorrow, but I can't help it! I'll do it today and put it in the refrigerator until he comes back tomorrow! ha-ha! If you let him know that there is a beef brisket! He can't wait to go home as soon as he finishes school tomorrow

Production steps:

Step 1: buy the beef brisket and wash it

Step 2: add water to the pot and bring to a boil. Put in the beef brisket and cook for 5 minutes

Step 3: wash the rinsed beef brisket and set aside

Step 4: wash and cut the turnip into large pieces, wash the fragrant leaves, star anise, Chinese prickly ash and cinnamon, wash the grass and fruit, smash and flatten the ginger

Step 5: put water into the pot and boil it, then put the beef brisket, put all the ingredients (4) except Luobu into the fish bag, tie the mouth of the bag and put it into the pot, heat the beef brisket for 10 minutes, then pour in cooking wine and continue to heat for 20 minutes

Step 6: pour into the turnip and cook for 30 minutes

Step 7: turn over the beef brisket and cook over medium heat for 15 minutes

Step 8: add Zhuhou sauce, a small amount of salt and rock sugar and continue to simmer for 20 minutes

Step 9: finally try to adjust the taste and add salt

Step 10: turn off the fire if you have enough flavor

Step 11: finally cut into pieces and put them on the plate!

Materials required:

Beef Brisket: 4 kg

Bai Luo Bu: right amount

Tsaoko: one

Star anise: right amount

Fragrant leaves: appropriate amount

Zanthoxylum bungeanum: right amount

Ginger: right amount

Cinnamon: moderate

Zhu Hou sauce: right amount

Rock sugar: right amount

Salt: right amount

Note: don't cut the whole beef brisket into small pieces. Cook the whole beef brisket well and then cut it into pieces. Only in this way can the beef brisket be smooth and vigorous! Don't wait for the pot to taste! The premise is to put seasoning first, so that the beef brisket can be tasty and fragrant!

Production difficulty: simple

Technology: pot

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Guang Shi Niu Nan Bao