Sichuan Spicy Braised Beef

Prepare materials

Cut the carrot into cubes with a hob, slice the ginger, and lightly pat the garlic with a knife

Slice the green garlic with a white diagonal knife and cut the garlic leaves into sections

Add beef tendon to a pot with cold water, add cooking wine and bring to a boil, then turn to medium heat and continue cooking

Cook for 10 minutes, take out the beef, wash off the blood foam and cut into pieces

Continue cooking for 30 minutes, take out the beef tendons, wash off the blood foam and cut into pieces

Heat oil in a pan, add ginger, garlic, dried chili pepper (cut into two sections with scissors), stir-fry beef tendons with Sichuan peppercorns

Push the ribs to one side, add bean paste and stir-fry until fragrant

Stir-fry the tendons and bean paste evenly, add two tablespoons of cooking wine and stir-fry for another two minutes

Add 1 liter of soup, put the spices into the spice bag and add them to the pot, then add the green onions, bring to a boil over high heat, then turn to low heat and continue to simmer for 1 hour (do not open the lid at will during this period, you can transfer it to a casserole if conditions permit)

Add beef, dark soy sauce and sugar and continue simmering for 1 hour

Reduce the juice over high heat, add green garlic and mix well before putting it in the pot (stir-fry for one minute after adding the green garlic, use the heat of the vegetable to smother the green garlic, the green garlic will become stale if cooked for too long)

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