This dish is not complicated to cook, and the ingredients are common, but the effect is amazing, and the color, flavor and taste are all available. I really suggest keeping this dish as a family banquet. Of course, the degree of spicy can be adjusted according to your own taste. Whether it is slightly spicy, medium spicy or extra spicy, the fragrance is the same.
You'd better use a pressure cooker to cook this dish. Beef brisket is easy to rot, and the finished product is more fragrant without adding too much water. Of course, you can also cook it slowly with sand, but you should pay attention to adding enough water at a time to prevent it from burning dry.
Materials?
Beef tenderloin
verdant
energy
garlic
cinnamon
Amomum tsao-ko
Eight angles
Dried hawthorn
Red pepper
Thick bean paste
crystal sugar
Light soy sauce
dark soy sauce
Cooking wine
Aromatic vinegar
How to make spicy beef brisket?
Cut the onion into sections, slice the ginger, and add more garlic, just the whole grain.
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One tsaoko, a short piece of cinnamon, two pieces of star anise, and appropriate amount of dried hawthorn and dried pepper.
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A tablespoon of bean paste and a proper amount of rock sugar.
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Cut the brisket into large pieces, and it is best to choose the brisket completely covered with beef tendon. This kind of brisket is soft and waxy, and it is very delicious.
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Add the brisket after the water boils.
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Blanch the water to remove blood foam.
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Then wash the impurities with warm water.
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Put the right amount of oil in the pot, add ginger slices and garlic and stir fry.
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Add onion, cinnamon, tsaoko, star anise and dried Chili to taste.
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Reduce the heat, add bean paste and rock sugar.
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Fried red oil
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Turn to high heat, add beef brisket, stir-fry for about two minutes, add a few drops of balsamic vinegar, add a proper amount of cooking wine after stir-frying, continue to stir-fry until the smell of wine volatilizes, and adjust to medium heat.
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Add some soy sauce and soy sauce and stir-fry until the color is the highest.
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Add appropriate amount of boiling water until the brisket is less than three quarters.
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After boiling, move into a pressure cooker, turn to low heat for 25 minutes after SAIC, turn off the fire and open it after natural exhaust.
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skill
1, don't use too much spice, or it will rob the meat.
2, fried bean paste must slowly fry the red oil with a small fire, and the fragrance is more sufficient.
3, the beauty of adding rock sugar is three: neutral and spicy; Increase sweetness; The color is beautiful.
Bean paste and soy sauce are both salt water. The less you add, the more delicious the meat is. The pressure cooker I use basically does not consume water, so I add very little water. If you use a casserole, you need to add more water after a long time.
5, the specific cooking time is adjusted according to your favorite taste.