Cooking Steps

1. 

   Step1:Rinse the brisket with water. Put cinnamon, fragrant leaves and onion in the deep pot (leave half of them for later use. Cut into foam for later use). Put in the brisket. Add the water that hasn't passed the brisket. Bring to a boil over high heat. Turn to low heat and simmer for 90120 minutes.

2. 

   Step2:A cup of corn flour and a half cup of white flour. Add a tablespoon of sugar and a half teaspoon of salt. Add a half cup of water and mix well. Put it in the refrigerator and let it stand for 10 minutes. I also added the cream cheese paste left over from the previous mousse. It will increase the flavor of milk. No need to put it. Do not stick to the pot, do not put oil. Scoop up some corn paste. Touch your hands with water. Press the dough flat and big. Turn over to both sides. Pay attention to heat preservation. You can put it in a container with a lid. It will taste worse when it's cold.

3. 

   Step3:Cut the peppers into small pieces. Add a little water and a little salt to the blender. Stir into the sauce for later use. Cook the brisket well. Remove and control the water content. Cut into small pieces for standb

4. 

   Step4:Peel and foam the garlic. Pour the oil in the pan. Stir fry the garlic, pizza and cumin powder. Pour in the chili sauce. Add a cup of beef soup. Take a tortilla. Cut the dice and put them into the soup (this is what the original recipe did. I think it's similar to the effect of starch. Increase the consistency). Put the diced beef. Cook for about 10 minutes. Until it's thick, there is no excess sou

5. 

   Step5:Mince the cilantro and the rest of the onion. Set aside. When the stuffing is a little warm, put it in the middle of the tortilla. Roll up the tortilla. Garnish with cilantro and onion. It can be served with mayonnaise, mango jam and so on. One piec