Braised beef brisket with tomatoes (slightly spicy)
Overview
My family likes to add some dried chili pepper knots to this dish. The taste is just a little spicy. When paired with the sour and sour soup, the mild spiciness not only adjusts the taste of the beef brisket fat, but also adds a little more complex flavor. It is very delicious and can be eaten with rice or as a sauerkraut for noodles.
Tags
Ingredients
Steps
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Prepare the beef brisket and cut it into pieces
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Put the pot under cold water
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Put a little cooking wine
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Bring to a boil over high heat and let the beef brisket simmer
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Take out the beef brisket, wash it again, drain the water, and set aside
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Heat oil in a pan, add ginger, onion and garlic, saute until fragrant
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After sauteing, add a little star anise
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Continue to sauté the star anise until fragrant, then add a few dried chili segments and continue to sauté
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Fry the ingredients until they are fragrant
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Add half an onion
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Pour in the prepared tomatoes and continue to fry
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Fry the tomatoes until they become sauce
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Pour the beef brisket into
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At this time add appropriate amount of tomato paste
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Add a little dark soy sauce
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A little light soy sauce
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Stir well and pour into the electric pressure cooker together with the soup
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Add an appropriate amount of boiling water to just cover the ingredients
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Cover the pot, turn on the steam and press for about 40 minutes
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After pressing, pour the remaining tomatoes into the pot and add an appropriate amount of salt before serving
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Sprinkle with chopped coriander and it’s ready to eat!
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The soup is rich and sour, slightly spicy in the mouth, and the brisket is moderately soft and hard. The excess soup can be used to eat noodles
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Finished product picture, another one
