Braised beef brisket(hong shao niu nan )

Braised beef brisket

Introduction:

Production steps:

Step 1: main material

Step 2: cut the beef brisket to the size you like, put it into the pot in cold water, and boil the bleeding water

Step 3: wash and froth the cooked beef brisket, and keep it dry

Step 4: cut carrot and potato into hob pieces

Step 5: slice ginger and garlic, cut dried pepper into sections, rinse star anise, cinnamon and dried pepper

Step 6: put the oil in the pot, cook until 7, 8, mature, add ginger and garlic, and saute until fragrant

Step 7: add the beef brisket and stir fry for a while, then add the dried pepper and cinnamon and stir fry together

Step 8: stir fry until the beef is discolored. Add soy sauce, soy sauce and cooking wine. Stir fry until colored

Step 9: then turn to the casserole and add a bowl of water. It's almost done without the beef brisket. Bring to a boil over high heat and cook over low heat for 1.5-2 hours

Step 10: put potatoes and carrots into the beef brisket until it is soft

Step 11: until the carrots and potatoes are soft and cooked, add coriander

Materials required:

Beef Brisket: right amount

Carrot: right amount

Potatoes: moderate

Coriander: moderate

Soy sauce: moderate

Old style: moderate

Cinnamon: moderate

Zanthoxylum bungeanum: right amount

Star anise: right amount

Rock sugar: right amount

Dry pepper: right amount

Ginger: right amount

Garlic: right amount

Cooking wine: moderate

Note: both raw and old soy sauce have salty taste, so there is no need to put salt.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hong Shao Niu Nan