"Little Hengzhou" Beef Brisket Pot
Overview
"Little Hengzhou" eats thoughtfully.
Tags
Ingredients
Steps
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Wash the beef brisket, rinse it with water, and change the water frequently until the water is clear and bloodless;
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Boil boiling water and put in the whole piece of beef brisket. Boil for a while until all the blood and water in the beef brisket are boiled out. When it becomes hard, take it out and let it dry;
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Cut the beef brisket into pieces the size of your thumbnail and evenly sized;
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｜Peel the ginger, peel the garlic, pat into pieces and set aside; ｜ One and a half star anise, break into pieces, and one strawberry, smash and shred; ｜ Heat the wok to dry the surface of the water, add lard paste and heat until it melts, add the star anise and strawberry to stir up the aroma; ｜ Add the ginger and garlic and stir-fry until the aroma overflows;
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| Heat up the water in a dry wok, add pork paste and heat until melted, add star anise and grass fruits to stir up the aroma; | Add ginger and garlic and stir-fry until the aroma overflows; | Add beef brisket and stir-fry until all pieces are coated with oil; | Add an appropriate amount of salt to release the water from the beef brisket; | Add two teaspoons of barbecue sauce, two teaspoons of sugar, half a teaspoon of white vinegar, one teaspoon of chili sauce, and half a brick of southern milk; | Stir-fry until the water in the pot disappears and the fat remains;
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Transfer the beef brisket to the clay pot, add water just enough to cover the meat noodles, bring to a boil over high heat, taste and season, turn to medium heat and simmer for 3 hours;
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After simmering, add an appropriate amount of cooking wine before turning off the heat, and the dish is ready!
