Cooking Steps

1. 

   Step1:First, the pre-processing of beef brisket: first cut 500g of beef brisket into pieces. 100g of tomato, 80g of onion, 150g of celery and 15g of ginger. Cover with water. Add 2G of vinegar and 8g of salt. Press in a pressure cooker for 12 minutes.

2. 

   Step2:Put 150g of salad oil into the pot, 25g of bean paste into the pot (bean paste and pickled peppers are combined. Smash. The proportion is 1-1). 3 g of scallion, 3 g of ginger and 3 g of rice respectively. Stir fry to make it fragrant.

3. 

   Step3:Add 50 grams of egg yolk. Stir fry. Stir fry.

4. 

   Step4:Add 25g tomato sauce. Stir well.

5. 

   Step5:Put in 600g high soup, 5g cooking wine, 2G sugar, 1g monosodium glutamate, 2G pepper and 2G chicken essence. Mix well.

6. 

   Step6:Take out the residue, put it into the brisket, open the fire to collect the juice, and beat off the froth. About 10 seconds.

7. 

   Step7:After tasting, add 30g Hangzhou pepper and 35g beauty pepper.

8. 

   Step8:Put the dishes in the casserole. Light a small candle below.