Chinese Food
Braised beef brisket
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The Australian brisket bought by Sam's shop is fat and thin. The stew time is just right. It's soft and chewy. The beef smell is strong and doesn't smell. I'm afraid of being fat. So the dishes I make can be eaten by the general keepfit crowd.
Cooking ingredients
Cooking Steps
Step1:Cut the brisket into small pieces and clean it. Put it into boiling water and blanch.
Step2:After blanching, wash it for use. Put chopped scallion, garlic, ginger, pepper, cinnamon, star anise, sugar in the oil pan and stir fry until the surface of beef is slightly burnt yellow.
Step3:Continue to add rice wine, raw soy sauce, old soy sauce and stir fry.
Step4:Change into a small soup pot. Put a little salt and water in it. If you haven't eaten beef, bring it to a boil. Then simmer on a low heat.
Step5:Simmer for about 30 minutes. The aroma of beef is everywhere. The soup is slowly dried.
Step6:Leave some soup in the pot. Sprinkle some shallots. The fragrance is fragrant (✪✪✪
Cooking tips:1. The beef doesn't taste like boiled water. Especially the Australian brisket I bought from Sam's shop. It's more delicious. It will feel cleaner after being boiled. 2. Put rice wine and soy sauce in brown sauce. Stir fry the meat before cooking. It will be more fragrant and chewy. 3. Change the pot because I use a pan. The water is easy to dry. Use a small pot. The soup evaporates more slowly. The beef is cooked well. The juice is just about the same. 4. The color of the beef will look good after the juice is collected. The soup will also be very thick. There is no need to roll the meal. 5. When cooking the meat, the onion is more vigorous. At the end of the dish, the onion is more fragrant and better looking. There are skills in making delicious dishes.
