【Qisetian】Cantonese style braised beef brisket

Overview

Walking on the streets on a winter morning, you will always be salivated by the aroma of the pot of stewed beef brisket. In fact, in the Pearl River Delta, most breakfast restaurants will stew a pot of beef brisket all year round, put it into noodles and wontons, and sprinkle with more than a dozen chopped green onions. The aroma is so fragrant that people can't help but shout: Boss, please have a bowl of beef brisket noodles...

Tags

• hot dishes
• cantonese cuisine
• beef brisket
• cao guo
• chenpi
• chives
• cinnamon
• dried chili pepper
• dried ginger
• ginger
• light soy sauce
• star anise
• zanthoxylum bungeanum
• cumin

Ingredients

Steps

1. 1 Soak the beef brisket in water for 2 hours, wash and cut into pieces.

   

2. 2 Prepare the seasonings. Put the seasonings except dried chili peppers, ginger and chives into the seasoning bag, soak in water for 5 minutes and set aside.

   

3. 3 I use a stainless steel spice box.

   

4. 4 Pour the beef brisket pieces under cold water, add cooking wine, boil the water to remove the foam, and cook for another 10 minutes before taking out the beef brisket.

   

5. 5 Let the removed beef brisket cool slightly.

   

6. 6 Heat oil in a pan, add beef brisket when it is 70% hot, add some cooking wine and stir-fry for a while.

   

7. 7 Add dark soy sauce and stir-fry until it becomes coloured, then add light soy sauce and water (add enough water at one time, but don't add too much).

   

8. 8 Add the seasoning box, ginger and dried chili pepper. Cover and cook until water boils.

   

9. 9 Transfer to a soup pot, add chives, bring to a boil, then reduce heat and simmer for 2 hours.

   

10. 10 Can be eaten alone or below...