Cooking Steps

1. 

   Step1:Cut the beef brisket into large pieces. After washing, add the cold water pot to boil. Pour out the water. Rinse with hot water slightly to prevent the remaining blood froth from sticking on the meat. Soak bamboo in warm water for standby.

2. 

   Step2:In the oil pan, add ginger slices, star anise, cinnamon and pepper. Stir fry beef brisket until discolored.

3. 

   Step3:Add two spoons of soy sauce and cooking wine into the hot pot. Transfer into the rice cooker. Pour in boiling water over the beef. It's more than one-half of the way. Add onion. A small amount of salt, sugar, pepper and mushroom essence. Drop two drops of vinegar to make the beef more soft and rotten. Stew with red wine. I use the cooking function. Cook for half an hour.

4. 

   Step4:Half an hour later, cut the bamboo pieces and put them in to stew together. Just stick the bamboo back to soft. It doesn't need to be very soft. Let's simmer for another 40 minutes. Just use chopsticks to crush the beef.

5. 

   Step5:You can serve it with scallion. If you think there's more water, you can go back to the pot and collect a juice. I did it like this. I like the feeling of being dry. I made a table of vegetables yesterday without taking steps. Let's make do with a finished picture