Spicy dry pot beef brisket

Overview

As a Sichuanese, I always have a soft spot for spicy dishes. But my Dabao cannot eat spicy food. In order to take care of his feelings, I had to torture my own taste buds. Dabao is not at home today, so he takes this opportunity to make a spicy dry pot beef brisket and enjoy this hot and spicy experience during this winter dinner.

Tags

• hot dishes
• old man
• sichuan cuisine
• autumn recipes
• banquet dishes
• lunch
• beef brisket
• cao guo
• coriander
• mushroom sauce
• onions
• pixian douban
• spicy sauce
• star anise
• sugar
• thick chili noodles
• zanthoxylum bungeanum
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Soak the brisket in warm water until it bleeds.

   

2. 2 Wash and cut the meat into pieces of about 4 cm and drain the water.

   

3. 3 Put a little oil in the wok, add beef and stir-fry over medium-high heat for about 4 minutes. Drain the water, add cooking wine, stir-fry evenly, then scoop out the beef brisket and set aside.

   

4. 4 Cut the green onion into sections, slice the ginger, two strawberries, two star anise, and a dozen peppercorns. Prepare Pixian bean paste, spicy sauce, and mushroom sauce. If you like spicy food, prepare a spoonful of thick chili powder.

   

5. 5 Pour a little oil into the pot and sauté the vanilla, peppercorns and star anise.

   

6. 6 Add Pixian bean paste, spicy sauce and thick chili noodles and stir-fry until red oil is produced.

   

7. 7 Add mushroom sauce, ginger and green onion, then add appropriate amount of water to heat.

   

8. 8 Add the beef brisket, add a little salt and pepper, cover and simmer over low heat for 1 hour until the brisket is crispy. Or use a pressure cooker for thirty minutes.

   

9. 9 Reduce the juice over high heat, add a little sugar and coriander and stir well.