Beef brisket stewed with potatoes
Overview
This morning I saw a farmer selling small potatoes grown by himself at the market. They were quite fresh. I bought some and made this pot of strong-flavored dishes. To be honest, in this bowl of food, the potatoes are better than the beef brisket. They absorb the essence of the whole dish and have a soft and delicious texture that makes you unable to stop eating.
Tags
Ingredients
Steps
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grams of beef brisket. After buying it, soak it in water for half an hour. Change the water twice on the way
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Peel the small potatoes and cut them in half, wash and set aside
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Wash appropriate amounts of garlic, ginger, pepper, green onion, Sichuan peppercorns and star anise and set aside
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Blanch the beef brisket in a pot of boiling water to remove any blood stains. Add an appropriate amount of cooking wine to the water to remove the fishy smell
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Rinse the blanched beef brisket with running water and cut into small pieces
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After the oil in the pot is hot, add onion, garlic and ginger slices until fragrant
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Then add the beef brisket and stir-fry until it changes color
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Then add the dried chilies and Sichuan peppercorns and continue to stir-fry until fragrant
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Then add an appropriate amount of light soy sauce, a little dark soy sauce for color, add an appropriate amount of salt to taste, and stir-fry the beef brisket evenly
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After you see that all the beef brisket is evenly colored, add water to cover the ingredients and simmer over medium heat for half an hour
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After half an hour, add the potato cubes and continue to simmer over low heat until the potatoes are soft
