Chinese Food
Good food - hot pot recipe with cast iron pot, radish and beef brisket
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This dish. I use a cast iron pot. The meat is more fragrant and time-saving. If not, ordinary pot is OK. I found some female friends around me. They are not good at cooking. But they are sure to be good at some dishes. They will be able to make a difference. What's more, we can draw inferences from one case and use multiple dishes. For example, if the recipe and order of this radish and beef brisket are mastered, it's braised beef without radish; if you put more tripe and beef tendon, it's braised beef offal; if you fish out the meat, you can make cold dishes; if you boil the soup, you can make noodles and serve as the bottom of the pot. It's just a dish for a hundred purposes. Besides, this dish has no technical content at all. As long as the meat is good, the material is sufficient and the time is long enough, it is sure to be safe. After trying, I suddenly found out. This should be called life wisdom.
Cooking ingredients
Cooking Steps
Step1:Put the grass fruit, star anise, Chinese prickly ash, cinnamon, hawthorn and fragrant leaves into the bag. Put the ladle into the cast iron pot. Add clear water to boil. Try to have enough water.
Step2:Wash the beef and cut into small pieces with vertical texture. Wash and drain.
Step3:In another pot, put cooking wine and ginger. Boil the water and put beef in the pot. Boil for several minutes. Remove the foam completely.
Step4:Put the minced meat into the cast iron pot. Put in the scallion, ginger slices and cooking wine. Boil for 1.5 hours. The ordinary pot can be extended for half an hour or longer. Water can be added halfway.
Step5:Mix raw, old, oyster sauce, sugar, cooking wine and bean paste into a bowl of sauce.
Step6:After 1.5 hours, transfer the juice into the bowl and continue to stew for half an hour.
Step7:Peel the radish, wash it and cut into pieces. Cook it for another 20 minutes. The radish will change color and ripen completely.
Cooking tips:Yaojie's intimate Tips-1. Try to keep the meat and the soup separately so as not to make the meat salty after soaking in the soup for a long time. 2. The heat preservation and airtightness of the cast iron pot are good. The flavor of the food materials can also be better retained. If you use a common pot, the seasoning can be slightly increased. 3. When blanching beef, keep boiling for more than 23 minutes to ensure that the blood is fully analyzed. 4. According to personal taste, you can also put in the bowl of juice and mix in the sauce. The taste is more layered. There are skills in making delicious dishes.
