Health benefits
Star anise: regulates qi, relieves pain, and dispels cold
Cinnamon: warms the body
Doubanjiang: maintains healthy skin and mucous membranes
Ingredients
Beef brisket ( 750g ) | Ginger slices (for blanching) ( 3 slices ) |
Cooking wine (for blanching) ( 15g ) | Rock sugar ( 10g ) |
Cumin ( 1g ) | Star anise ( 2-3 pieces ) |
Geranium leaves ( 2-3 pieces ) | Lilac ( 3 capsules ) |
Dried chili pepper ( 2-3 pieces ) | Dried Sichuan peppercorns ( 0.5g ) |
Cinnamon (1 piece is about 2 grams) | Grass fruit ( 2 each ) |
Ginger slices (for frying) ( 3 -4 pieces ) | Green onions ( 1/3 root ) |
Light soy sauce ( 15g ) | Dark soy sauce ( 5 grams ) |
Thirteen Incense ( 2 grams ) | Cooked rapeseed oil ( 1 tablespoon ) |
Salt ( Add as appropriate ) | Cooking wine (for frying) ( 30g ) |
Doubanjiang ( 15g ) |
How to make braised beef
1.Main ingredients.Cut the green onions into 2cm pieces, cut the ginger into slices and set aside with the remaining dry spices.
2. Cut the beef brisket into pieces according to your preference.(The cooking time is different for different sizes)
3.Put the chopped beef brisket into the pot and add Add cold water, add 3-4 slices of ginger and cooking wine.
4. Bring to a boil over high heat and continue cooking for about 2 minutes.
5. Remove the scum on the surface and rinse it with warm water.
6.Put cooked rapeseed oil in the pot.
7. When the oil temperature is 30% to 40% hot, add rock sugar.
8. Stir-fry over low heat until light amber bubbles form.
9.Add beef brisket and stir-fry.
10. Pour in the cooking wine.
11. Stir-fry the water vapor, add all the spices and stir-fry until fragrant.
12. Add bean paste and stir-fry until red oil is produced.
13.Add boiling water to cover the meat pieces.
14. Transfer to a cast iron pot or casserole.
15. After boiling again, add light soy sauce and dark soy sauce.At this time, you can use chopsticks to dip a little bit of the soup to taste the salt.The soup will be slightly salty.If you think it's too bland, add a little salt.
16. Cook over medium-low heat for about 1.5-2 hours.
17. Until the beef brisket tastes soft and waxy.
18.Pick out the spices and throw them away.
19. After the juice is slightly reduced, remove from the pan and serve on a plate.
Tips
1.Buy beef brisket that is fat and thin, so it tastes better.2.The color of the sugar does not need to be fried too much.If you cannot hold it well, just fry the rock sugar until it melts.
3.When adding boiling water for the first time, try to add enough.If the water is found to be dry during the process, you can add it but the water must be boiled.
4.Different douban, light soy sauce, and dark soy sauce have different salt flavors.You can adjust the dosage appropriately according to your own seasoning and taste.
5.This recipe adds about one gram of salt.Please be sure to test the salt taste of the soup before considering whether to add it.
6.If you want to add potatoes or radishes and other vegetables later, the salt taste can be a little stronger.
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