Braised beef brisket(hong shao niu nan )

Braised beef brisket

Introduction:

"Every winter, there is a desire to eat braised beef brisket. The tender and smooth beef brisket, with soft and rotten carrots and fragrant and waxy potatoes, is delicious. Every winter, will often stew on such a pot, let the aroma permeate the whole room, warm the whole winter. Winter is especially suitable for eating beef season, beef has the effect of nourishing the cold, warming the heart and stomach, it is a good tonic in winter. Beef is rich in protein and amino acids, which is closer to human needs than pork, and can improve the body's resistance to disease. It is especially suitable for growth, development, post operation, and post conditioning patients who supplement blood loss and repair tissue. According to traditional Chinese medicine, beef has the functions of Tonifying Qi, nourishing spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, relieving thirst and stopping salivation. The average person is edible. It is especially suitable for people with cold physique, middle qi depression, shortness of breath, weakness of muscles and bones, anemia, long illness and yellow and dizzy face. Eat beef once a week, not too much. In addition, it is better to eat less cow fat, otherwise it will increase the accumulation of cholesterol and fat in the body. The elderly, children and people with weak digestion should not eat more. "

Production steps:

Step 1: the material is ready.

Step 2: prepare the ingredients.

Step 3: peel the carrot and potato and cut them into 2-3cm pieces.

Step 4: wash the beef brisket, cut it into 2-3cm small pieces, add water to cover the surface of the beef brisket, then put in the pepper, soak for 30 minutes and take out.

Step 5: bring to a boil with water, add scallion, ginger, garlic, Chinese prickly ash and fennel, blanch beef brisket for 3 minutes, remove impurities and fishy smell.

Step 6: remove and rinse the foam on the surface of the beef brisket, and drain the water.

Next step: stir fry with chili oil, garlic oil and ginger.

Step 8: then add the beef brisket, pour in the cooking wine and stir fry for a while.

Step 9: add fennel, cinnamon, tsaokuo, star anise, fragrant leaves and tangerine peel and stir fry.

Step 10: add soy sauce, soy sauce, brown sugar, add water, bring to a boil, add salt to taste.

Step 11: then move to the electric pressure cooker for 20 minutes.

Step 12: after venting, add carrots and potato chips.

Step 13: high pressure for another 10 minutes.

Materials required:

Beef Brisket: 800g

Potatoes: 1

Carrot: 1

Dry red pepper: 10

Star anise: 2 capsules

Cinnamon: 1 segment

Caokuo: 1

Tangerine peel: 1 piece

Geranium: a little

Fennel: a little

Scallion: a little

Ginger: right amount

Garlic: right amount

Soy sauce: moderate

Old style: moderate

Note: 1. The blood of the beef brisket must be removed. If it is not handled properly, the finished dish will smell fishy. Generally, it is divided into two steps: first, soak in Zanthoxylum bungeanum and clear water to remove the fishy smell and part of the blood; then blanch water to further remove the blood foam. 2. In the process of frying beef brisket, pour cooking wine while frying, which can not only remove fishiness, but also increase aroma. 3. When stewing beef brisket, add some tangerine peel to increase flavor, and beef is easy to stew. 4. When making braised beef brisket, you need more soup. It tastes better if you eat it overnight.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Hong Shao Niu Nan