Red wine into dishes - absolute temptation [braised beef brisket](hong jiu ru cai jue dui you huo hong shao niu nan )

Red wine into dishes - absolute temptation [braised beef brisket]

Introduction:

"Sirloin sirloin lead a person to endless aftertastes. It is stronger than liquor, but in the end, the meat that is burned out with red wine is not particularly strong but tastes great. It will bring different feelings to your tongue. Today I will burn Beef Brisket with red wine. The amount of beef brisket in different Yu Hong wine is so large that the Baijiu is so strong that the wine here only takes one" catalyst ". We might as well have a try. We won't let you down. "

Production steps:

Step 1: prepare raw materials

Step 2: cut the beef into pieces

Step 3: blanch and wash to remove froth

Step 4: pour oil into the pan and stir fry scallion and ginger

Step 5: pour in the beef and stir fry to change color

Step 6: add about 150 mm red wine and plenty of boiling water

Step 7: add spices

Step 8: add soy sauce, oyster sauce, soy sauce and oyster sauce 2:1, soy sauce

Step 9: add appropriate amount of rock sugar, about 2 jin of beef, about 20-30g1

Step 10: simmer for one and a half to two hours over low heat, add salt and remove

Materials required:

Beef Brisket: right amount

Red wine: moderate

Scallion: right amount

Ginger: right amount

Star anise: right amount

Cinnamon: moderate

Zanthoxylum bungeanum: right amount

Angelica dahurica: moderate amount

Tsaokuo: moderate amount

Hawthorn: moderate

Rock sugar: right amount

Salt: right amount

Soy sauce: moderate

Oyster sauce: right amount

Old style: moderate

Chicken essence: appropriate amount

Note: Tips: 1. There are many impurities in the beef, which should be boiled to remove the froth. 2. Who needs to add enough, because it's not difficult to cook in a pressure cooker. I stewed it in low heat for 2 hours, which is also quite soft and rotten. 3. Adding hawthorn can make the beef soft and rotten, and also play a role in reconciling the taste. I forgot to take pictures of hawthorn.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: spiced

Chinese PinYin : Hong Jiu Ru Cai Jue Dui You Huo Hong Shao Niu Nan