The second recipe for brisket, "brisket potatoes," preceded by a "brisket tomato"; searchable in my recipes.
By autumn autumn foliage_67398
<h2>Royalties</h2>
Ingredients:
Beef brisket 500 g
ingredient
3 potatoes
seasoning:
Cooking oil to taste
20 peppercorns
Green onion segments
Ginger 3 tablets
4 cloves of garlic
1 octagon
1 grass fruit
1 small piece of cinnamon
2 incense leaves
2 dried red peppers
1 tbsp rice wine or cooking wine
1 tablespoon of light soy sauce
1 spoonful of dark soy sauce
1 tbsp oyster sauce
3 rock sugar capsules
Salt to taste
Kitchenware and others:
Pressure cooker 1 pcs
Hot water to taste
<h2>Practice steps</h2>
1: After soaking the brisket for half an hour, wash it repeatedly with water, cut into pieces and set aside.
2. After cutting the beans, the bean hob is clearly soaked with water to avoid oxidation.
3. Prepare all the seasonings for the beef brisket stew.
4: Put the appropriate amount of oil in the pan, heat the oil and add the peppercorns and fry until fragrant.
5: Stir-fry beef brisket.
6: Add 1 tbsp cooking wine or rice wine, stir-fry the meat to change color, no water in the pot.
7: Stir-fry the shallots, ginger and garlic.
8: Stir-fry with spices and rock sugar.
9: Stir-fry with other seasonings.
10: Put in hot water that has not been over the brisket, bring to a boil and put it out.
11: Put water into a pressure cooker, after the water is boiled, suppress it for 30 minutes on medium-low heat and turn off the heat. (Air valve drops to open the lid)
12: Pour beef brisket into a pot, add potatoes, add salt, cover over medium heat and cook for 15 minutes.
13: Open the lid, collect the juice on high heat and get out of the pot.
14: Sprinkle a little green onion to increase the color.
<h2>Tips</h2>
1. Beef brisket does not need to be blanched. 2. Use a pressure cooker in the middle, the brisket is softer and rotten.
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