Braised Beef Brisket with spicy potatoes(la wei tu dou shao niu nan )

Braised Beef Brisket with spicy potatoes

Introduction:

Production steps:

Step 1: wash, blanch and wash a fresh beef brisket

Step 2: a casserole into the sirloin, stew material, covered with cold water, high heat boil, low heat 40 minutes

Step 3: prepare raw potatoes, peel and cut into pieces

Step 4: cool the oil over low heat, add pepper and pepper to taste, and then add dry pepper to stir fry

Step 5: stir fry the beef brisket and add soy sauce to color

Step 6: add potatoes and stir well

Step 7: pour in proper amount of water to make potatoes soft and rotten (about even). Bring to a boil over high heat and simmer over low heat for about 20 minutes

Step 8: add salt to taste, take the sauce out of the pot and eat while it's hot

Materials required:

Beef Brisket: 1000g

Stew: one pack

Cooked beef brisket: 200g

Potatoes: medium size

Zanthoxylum bungeanum: 3G

Pepper: 3G

Dried pepper: 10

Millet pepper: right amount

Salt: right amount

Soy sauce: right amount

Note: a package of stew (ginger 4 pieces, cinnamon 1 section, dried pepper 5 pieces, Xiangye 3 pieces, star anise 2 pieces, nutmeg 1 piece, licorice 3 pieces, Zanthoxylum Ma Jiao appropriate amount, rock sugar 6-8 pieces) 1. Beef and mutton in cold water; pork in boiling water 2. The first stew for 40 minutes, the taste is strong, and the reprocessing time can be adjusted freely for 20-30 minutes 3. The amount of water: you can control it by yourself, when stewing It's decided by the length of time and the heat (I haven't had it a little bit). 4. Dry pepper is easy to stir, try to keep the heat low. 5. Beef brisket is stewed in advance. Potatoes and beef brisket are put in the same time. 6. If you don't like spicy pepper, you can put less

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : La Wei Tu Dou Shao Niu Nan