Braised beef brisket

Hello everyone, today I would like to share with you a home-cooked dish - braised beef brisket.

Ingredients: 2 kg of beef brisket, 5 chives, 30 g of ginger, 10 g of garlic, 5 slices of fragrant leaves, 10 g of bean paste, 5 peppercorns, 5 g of cooking vinegar, 5 g of sugar, 250 mL of beer, 10 g of high liquor.

Side dishes: 1 tomato, 2 large green peppers

Beef brisket, wash the blood with water and cut into 2 cm cubes. A small rice spoon of white wine, 20 grams of ginger shredded, put into beef brisket, grasp by hand for 2 minutes, and then submerge for 20 minutes (this step is to remove the fishy smell from the beef).

Blanch the water in the cold water of the flooded beef, after the water is boiled, put 5 slices of ginger and 20 grams of cooking wine. Scoop out the blood foam with a spoon, blanch for 30 minutes and set aside. After fishing, it cannot be washed with cold water, because the brisket meat has tendons on it, and it will shrink when it encounters cold water, affecting the taste of beef after processing.

Cut the ginger into foam, slice the garlic, chop the chives into green onions, slice the tomatoes.

Pour 30 grams of cooking oil into the pot and heat it, add peppercorns, ginger foam, garlic slices to fry out the aroma, put a small spoonful of watercress sauce into the pot, stir-fry over medium-low heat, fry the red oil, pour in the beef, stir-fry on high heat, dip each piece of beef with sauce, boil water into the pot, just before the meat, the soup is boiled and put in the cut red and fragrant leaves. Pour in a beer and sprinkle 250mL, bring to a boil, add the lid, turn on low heat and simmer slowly. After 1 hour, add a small spoonful of vinegar, two small spoons of dark soy sauce, stir to make the meat evenly colored, continue to add the lid to stew, and turn over in the middle to prevent sticking to the pan. Simmer for another half an hour and turn on high heat to collect the juices. Add the side dishes, cut the large green peppers from the middle, cut into thumb-sized pieces, add half a small spoonful of salt, half a small spoonful of chicken essence, until the soup is thick, and the side dish is cooked. Out of the pan, carry the chives and you're good to go, and the delicious braised beef brisket is ready. Loved the farmyard dishes I made a little attention to