Bazhen beef brisket casserole(ba zhen niu nan bao )

Bazhen beef brisket casserole

Introduction:

Production steps:

Step 1: clean the bought beef brisket.

Step 2: cut the cleaned beef brisket into pieces.

Step 3: Boil the cut Beef Brisket with water to remove blood stains.

Step 4: pour out the cooked beef brisket and rinse it.

Step 5: put water, large ingredients and ginger into the skillet, then put the processed beef brisket down and bring to a boil.

Step 6: prepare Yuzhu.

Step 7: fold Yuba into small pieces.

Step 8: put a little oil in the non stick pan and fry the small section of Yuzhu (the fried Yuzhu is not easy to break in the process of boiling)

Step 9: put the fried Yuzhu in the dish.

Step 10: preparation: carrot, radish, snow ear, cloud ear, mushroom, lotus root.

Step 11: peel lotus root, carrot and radish and cut into small pieces.

Step 12: soak Lentinus edodes, snow fungus and cloud fungus in water, clean and cut into small pieces.

Step 13: add salt, soy sauce, chicken essence, soy sauce and wine into the well cooked beef brisket in steps (11, 12) and cook for 20 minutes, then change to medium heat for half an hour.

Step 14: change the casserole to collect the juice.

Materials required:

Beef Brisket: right amount

Lentinus edodes: right amount

Carrot: right amount

Radish: right amount

Xueer: right amount

Yuner: right amount

Yuzhu: right amount

Lotus root: right amount

Salt: right amount

Large material: moderate amount

Chicken essence: appropriate amount

Ginger: right amount

Wine: moderate

Soy sauce: moderate

Old style: moderate

Note: warm tips: when cooking Yuzhu, fry it first, so that Yuzhu is not easy to break in the process of cooking.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: spiced

Chinese PinYin : Ba Zhen Niu Nan Bao