Royal Concubine Beef Brisket

Overview

In the cold weather, take a bite of the crispy and fragrant imperial concubine beef brisket. It is not only delicious, but also nourishing.

Tags

• hot dishes
• home cooking
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• anemia
• nourishing blood
• warm up the body from the cold
• beef brisket
• cooking wine
• edible oil
• ginger
• spicy bean paste
• sweet noodle sauce
• carrot
• green onions
• ketchup
• soy sauce

Ingredients

Steps

1. 1 Wash and cut the brisket into pieces, wash, peel and cut the carrots into hob pieces, wash and cut the green onions into sections, and slice the ginger and set aside;

   

2. 2 Put the beef brisket into a pot of cold water, wait until it boils and then blanch it to remove the blood;

   

3. 3 Add water to the inner pot of the electric pressure cooker, put in the blanched beef brisket, simmer at 60 for 30 minutes, take it out, cool and drain;

   

4. 4 Heat cooking oil in a wok;

   

5. 5 Sauté the green onions, ginger slices and aniseed until fragrant, add spicy bean paste, sweet noodle sauce and tomato sauce and stir-fry together, add cooking wine and soy sauce and cook briefly;

   

6. 6 Pour in the stewed beef brisket and stir-fry evenly;

   

7. 7 Then add carrot cubes and appropriate amount of beef brisket soup, stir well and cook slightly;

   

8. 8 Finally, transfer all the ingredients into the pressure cooker and use the soup reduction function to cook for 15 minutes until the soup is slightly reduced.