Today and share with you a "potato stew beef brisket" method, beef brisket after more than half an hour of boiling, soft rotten taste, plus that potato fragrant soft sticky, the taste is very delicious, with a bowl of rice, that is really a word "fragrant", there are friends who like to quickly learn it.
Ingredients: beef brisket, potatoes
Accessories: ginger, garlic, red pepper, dried chili pepper, peppercorn, spring onion
Seasoning: cooking wine, watercress paste, dark soy sauce, oyster sauce, sugar, thirteen spices, salt, pepper, chicken essence
【Potato stewed beef brisket】—— Soft rotten and fragrant
1. Let's start preparing the ingredients
Prepare a piece of beef brisket, cut into thick slices and then cut into small pieces of about 2 cm.
Prepare two potatoes, peel off the outer skin, cut into diamond-shaped pieces, and soak them in water to avoid oxidation and discoloration.
2. Start preparing the excipients below
Prepare a piece of ginger and cut into small pieces.
Prepare a few garlic grains and cut them from the middle.
Prepare one red pepper and cut into diamond-shaped slices.
Prepare a small bowl and add a pinch of dried chili peppers and peppercorns to set aside.
3. Blanch the brisket below
Boil water in the pot, put the brisket cold water into the pot, pour some cooking wine to fishy, boil the water after the froth in the pot, cook until there is no blood foam overflow, pour the brisket out and wash it in clean water, drain and set aside.
Beef brisket should be blanched in a pot under cold water, which is easier to boil bleeding stains and reduce the fishy smell.
4. Start cooking below
Burn the oil in the pot, after fully sliding the pot, pour out the hot oil and add cool oil, when the oil temperature is 50% hot, pour in the ginger garlic grains and stir-fry evenly, pour in the dried pepper and pepper together to stir-fry the aroma and then put in the brisket, turn on the high heat and sauté for about 3 minutes, fry the water in the brisket dry, and then pour in a little cooking wine, using the characteristics of alcohol preheating volatilization to take away the fishy taste of the brisket.
Beef brisket must be fully fried to make it more tender and flavorful.
After all the alcohol volatilizes, add two spoonfuls of bean paste to stir-fry incense, fry out the red oil, then pour in a little soy sauce, 5 grams of oyster sauce to fry the color evenly, pour in the right amount of water without beef brisket, add a little sugar, thirteen spices 2 grams stir evenly, after the soup is boiled, put in the shallot knot, cover the pot lid and simmer for 90 minutes.
After 90 minutes, pick out the green onion knots, pour in the potatoes and stir-fry evenly, then continue to simmer for 5 minutes, and then simmer the potatoes until they taste good.
After 5 minutes, add 2 grams of salt, 1 gram of pepper, 2 grams of chicken essence, a little sugar, then pour in the red pepper slices and fry on high heat until the red pepper is broken, and then pour a little bright oil to brighten the color, delicious.
Well, a delicious and delicious potato stewed beef brisket is ready.