Stewed Beef Brisket with tomato and radish(fan qie luo bo dun niu nan )

Stewed Beef Brisket with tomato and radish

Introduction:

Production steps:

Step 1: wash the dried red pepper, remove the seeds, cut the scallion into inch sections, and slice the ginger.

Step 2: wash radish and cut into hob pieces.

Step 3: after washing the tomatoes, water them with hot water for peeling. Cut the peeled tomatoes into small pieces for later use.

Step 4: put a small amount of peanut oil in the pot. After the oil is hot, fry the cut tomatoes until the soup comes out. Then transfer the fried red soup to the soup pot.

Step 5: cut the beef brisket into pieces and soak it in cold water for about 1 hour. Change the water twice until the beef brisket is no longer bleeding.

Step 6: soak the beef brisket in cold water and add a little cooking wine to remove the fishy smell. Boil the water and roll it for one or two minutes. Then take it out and rinse it with warm water.

Step 7: put a little oil in the pot, add scallion, ginger, star anise and prickly ash and saute until fragrant. Remember to pick out the pepper after smelling the fragrance.

Step 8: pour in the beef brisket, put in the dry pepper section, and add the right amount of soy sauce and sugar to stir fry until the oil comes out of the beef brisket.

Step 9: add the cut white radish and stir fry evenly. Transfer the stir fried beef brisket and white radish to the soup pot.

Step 10: add appropriate amount of hot water, bring to a boil, turn to low heat and simmer for about 1.5 hours. Add soy sauce and salt 15 minutes before leaving the pot. If you're not in a hurry, it's best to keep simmering for half an hour after turning off the heat.

Materials required:

Beef Brisket: 600g

Tomatoes: three

White radish: 1 / 2 root

Dry red pepper: 2

Ginger: right amount

Scallion: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Cooking wine: moderate

Old style: moderate

Sugar: right amount

Salt: right amount

Precautions: 1. It is not suitable to add salt too early when stewing beef. If you put salt first, it will make the fiber tissue of beef shrink and protein solidify. In this way, the nutrients in the beef can not be separated out, and the seasoning can not enter the fibrous tissue, resulting in the beef is neither rotten nor tasty. 2. If you want the radish to be delicious, it is necessary to turn off the heat and stew it. I used to get up in the morning and simply eat a bowl of breakfast to prepare the stewed beef brisket. When the stew is finished, some of them are taken photos, and then all of them are put into the pot to turn off the heat. After Mr. thulium got up, he went to prepare the staple food. By the time of eating, the white radish had absorbed enough juice from the beef brisket and turned into a deep red. It was really delicious.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Fan Qie Luo Bo Dun Niu Nan