Cooking Steps

1. 

   Step1:Soak the beef brisket in bleeding water and wash it. Selectively remove some fat and mucous membrane on the beef brisket. Cut it into 2cm * 4cm blocks. Divide the ginger into two parts. Take one part of the ginger and pat it loose. Slice the other part. Divide the shallot into two parts. Pull them into two shallots for standby. Wash and peel the garlic cloves for us

2. 

   Step2:Sit in the pot with water. Put the ginger, onion knot and 1 teaspoon of prickly ash into the pot. After the water is boiled, put the cut beef brisket into the pot. Pour in 1 teaspoon of cooking wine. Boil the brisket to make bloody froth and some oil, and then take out

3. 

   Step3:Rinse the foam attached to the brisket with warm water. Control the water for standby

4. 

   Step4:Heat up the wok, pour in a little oil. Warm up the oil, add garlic and ginger slices. Stir in the small and medium heat. Stir in the stewed spices. Stir in the beef brisket. Stir in the medium heat

5. 

   Step5:Pour 1 spoonful of cooking wine into the pot, stir fry the beef brisket until the discolored skin slightly shrinks and burnt. Add enough boiling water at one time. After boiling again, remove the froth

6. 

   Step6:Pour the ingredients and soup into the casserole together. Simmer over medium low heat. In the early stage of stewing, it is necessary to uncover and remove the overflowing froth several times. After stewing slowly for about 1 hour, take out and throw away the stewed spices, ginger slices, garlic cloves and onion knots. Mix in some refined salt. Continue to stew until the soup is thick and the brisket is full of flavor and crisp but not rotten (need to stew for another hour). Put the brisket into a large bowl from the po

7. 

   Step7:Wash the green / red peppers. Remove the seeds and cut them into circles. Stir fry with a little oil. Spread them on the brisket in a large bowl. Heat the clear soup in the casserole and pour it on. Sprinkle with a little stir fried sesame seeds and serve.