Sour soup beef brisket
Ingredients: 500g of sirloin, appropriate amount of onion and ginger, 2 pieces of fragrant leaves, 6 pieces of red dates and appropriate amount of carved wine.
Appropriate amount of pickles, tomato 100g, salt and pepper.
Exercise:
1. Cut the beef into pieces and put it in a cold water pot. Boil it. Take out the blood foam after it oozes out and rinse it with warm water for later use.
2. Take another pot (I use a pressure cooker), add beef brisket, ginger slices, green onions, fragrant leaves, red dates, carved wine and water, bring to a boil over medium heat, cover the pressure cooker, and turn to low heat for 30 minutes after SAIC. (If you use an ordinary pot, cover the pot and simmer for about 60 minutes until the beef is cooked and soft. )
3. Cut pickles (pickled peppers, pickled ginger, pickled carrots, pickled roots, pickled cores, etc.). ) into thin strips for later use.
4. Wash and drain the small tomatoes. Pour the oil into the wok, add the whole tomato when it is heated to 50%, and fry it slowly on low heat until the skin wrinkles.
5. Put all kinds of pickles into the pot and stir-fry for fragrance. Then pour the pre-cooked beef and beef soup into the pot, bring it to a boil with high fire, and then turn to low heat for 20 minutes.
6. Finally, add salt and pepper to taste.
Supplement:
1, kimchi tastes pure and sour, which is the key to the delicious taste of this dish. Add small tomatoes with sweet and sour taste, and the mixture of different sourness and beef brisket flavor is rich and refreshing. Healthy diet
2. After the small tomatoes are fried and boiled, the skin will fall off, so you can pick out the tomato skin before eating.
3. When stewing beef, if the beef is not cooked enough, adding salt will make the beef difficult to stew and affect the taste, so it is necessary to add salt to taste at the last stage.