[Casserole Beef Brisket Pot]----You can make restaurant-style dishes with no experience in the kitchen

Overview

Beef is the second most popular meat product among Chinese people, after pork. Beef has high protein content and low fat content, so it is delicious and popular. It enjoys the reputation of the favorite among meats. Beef contains more sarcosine than any other meat, making it particularly effective at building muscle and building strength. In the first few seconds of training, creatine is a source of muscle fuel, which can effectively supplement adenosine triphosphate, so that training can last longer. The latest research results also show that eating more beef not only makes people physically strong, but also makes people smarter. Dr. Caroline Ray of the University of Sydney has just announced her new discovery in the academic world: sarcosine can improve human intelligence, especially for situations such as student exams that require temporary improvement of intelligence. Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's disease resistance. It is particularly suitable for people who are growing and developing, recovering from surgery or illness, in terms of supplementing blood loss and repairing tissues. Eating beef in the cold winter has the effect of warming the stomach and is a good tonic in the cold winter. Traditional Chinese medicine believes that beef has the effects of replenishing qi, nourishing the spleen and stomach, strengthening muscles and bones, reducing phlegm and calming wind, and quenching thirst and salivation. It is suitable for people with depressed Qi, shortness of breath, physical weakness, weak muscles and bones, anemia, chronic illness, and yellowish and dizzy complexion

Tags

• hot dishes
• appetizers
• common dishes
• winter recipes
• beef brisket
• cao guo
• cinnamon
• corn oil
• light soy sauce
• old soy sauce
• onions
• shacha sauce
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• radish
• salt

Ingredients

Steps

1. 1 Soak the brisket in water for half a day or overnight to remove the blood and change the water several times during the process.

   

2. 2 Cut the soaked beef brisket into 3.5 cm pieces (don't worry about being too big, the beef will shrink when cooked).

   

3. 3 Put the beef into the container of the electric pressure cooker

   

4. 4 , add the seasoning cinnamon, bay leaves, grass fruit, and pepper. Dark soy sauce, star anise, scallions, and cooking wine.

   

5. 5 Add water, the ratio of water to beef is 2.5:1. Select the meat setting and press for 15 minutes.

   

6. 6 The cooked beef will shrink significantly and feel less

   

7. 7 After pressing, take out the beef and keep the soup for later use

   

8. 8 Drain the water from the beef

   

9. 9 Add 2 tablespoons of salad oil

   

10. 10 , add ginger slices, green onions and sand tea sauce and stir-fry until fragrant, then add beef. Stir fry until fragrant

    

11. 11 Stir fry and color

    

12. 12 Add light soy sauce.

    

13. 13 Continue to stir-fry for 2 minutes. Then add the beef broth. Be sure to cover the beef completely

    

14. 14 , add rock sugar, add radish, and an appropriate amount of salt.

    

15. 15 Cook over medium-high heat until the soup is thick and the radish is soft and mashed. Add a little sesame oil and serve. (Add radish at the end, because radish can relieve the greasiness. Potatoes and taro are not recommended, because they contain a lot of starch and tend to stick to the pot and have a bad taste)