Beef Brisket with spicy sauce(xiang la jiang niu nan )

Beef Brisket with spicy sauce

Introduction:

"The electric pressure cooker I brought home is my artifact. Stew in soup, master everything. I bought beef from the supermarket today. In foreign countries, this kind of braising beef, which is a little cheaper, needs to be stewed in a pressure cooker for more than 15 minutes. Plus the previous blanching, stir fry, the whole process about half an hour. Say long not long, but in the case of class or more troublesome drop. So just make it one night in advance and make it into sauce beef brisket. In fact, it takes a long time to cook. If the lid is not opened, it will simmer all night. The flavor of the meat is not obvious when it is stewed in the pot. The next day, when you open the lid of the pot and bring it to a boil again, the strong fragrance will come out. "

Production steps:

Materials required:

Beef: moderate

Scallion: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Tangerine peel: appropriate amount

Dry pepper: right amount

Ginger: right amount

Spicy sauce: right amount

Oil: right amount

Salt: right amount

Cooking wine: moderate

Rock sugar: right amount

Soy sauce: moderate

Old style: moderate

matters needing attention:

Production difficulty: ordinary

Technology: Sauce

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Xiang La Jiang Niu Nan