Braised Beef Brisket with soy sauce

Braised Beef Brisket with soy sauce

Introduction:

"Tonight, I specially made the sauced beef brisket for my family. I cut the beef brisket and stewed it on the Internet in front of my computer. My son came back from school, and as soon as he entered the door, he said, "Dad, I just smelled it downstairs. I don't know whose family is cooking beef. It's delicious. I want my father to cook beef for me, too. " Hehe ~ ~ this silly boy doesn't know that I did it for him. I asked my son, "who do you think is going to make beef?" The son sucked a few nose: "seems to be ~ ~ ~ our family, soon ripe?". This little guy has a good nose. The heat of the beef brisket stew was almost the same. "It will be ready soon." I ran to the kitchen to collect the juice. Put the soup on the table. What spoons, chopsticks and saucers do you see when you bring them out He's sitting at the table in full gear, sucking and drooling. I'm so sweaty. I can't imagine this guy is so greedy. Well, I'll stop gossiping, and now I'll share the good dishes with you

Production steps:

Step 1: wash the beef brisket and cut it into 2 cm square pieces.

Step 2: add Shaoxing rice wine, mix with a little salt and marinate for 20 minutes.

Step 3: heat up the wok, add salad oil and keep the heat low.

The fourth step: put sugar into the pot, stir fry until the sugar is dissolved.

Step 5: add the cooked watercress, stir fry repeatedly until the flavor is released, add a spoonful of water and roll until the sauce is fragrant.

Step 6: pour in the marinated beef brisket, open the fire, stir fry quickly and color it evenly.

Step 7: add soup (or water) almost over the beef brisket, put in the rest of the accessories and salt, bring to a boil.

Step 8: simmer over low heat for about 1 hour and 30 minutes.

Step 9: add monosodium glutamate, thicken the soup and turn off the fire.

Step 10: a bright red Beef Brisket with sauce flavor was born, which let your sense of smell be impacted by the aroma mercilessly.

Materials required:

Beef Brisket: 1000g

Soup: 1.5 bowl

Soy salad oil: 10g

Ginger: 5 pieces

Star anise: 2

Cinnamon: 1 small piece

Clove: 1

Tsaokuo: half grain

Nutmeg: half a grain

Shaoxing yellow rice wine: 1 spoon

Sugar: 1 spoon and a half

Salt: right amount

MSG: right amount

Note: finally, to sum up: features: bright red color, strong sauce flavor, endless aftertaste. Main points: 1. In order to save time, most of the beef brisket has bone dregs, which need to be removed before they can be cooked for their families. 2 because the color of soybean paste will be worse, there is a process of frying sugar color in step 4. If you only have raw soybean paste on hand, it's OK, but the taste of the finished product is slightly different. I don't use water to blanch the meat first to remove the blood powder (blanching water will cause insufficient taste inside, and the color inside and outside will be different after biting). I need to add soup or water in the seventh step and turn down the heat and skim the blood foam when rolling. The key to this dish is the flavor of sauce, so in step 5, it is necessary to stir fry it over low heat and add a spoonful of water to roll it. Don't stir fry it over high heat. Make sure the sauce is full and then add it to the beef brisket.

Production difficulty: Advanced

Process: firing

Production time: several hours

Taste: Maotai flavor