Classic sirloin

Classic sirloin

Introduction:

"I went to Jinling that day and bought famous local beef. I can really see that it's new year's day. Many people are queuing up, and the beef has also increased by two yuan - 20 yuan a catty, and the beef brisket is 18.5 yuan a catty, but it's still much cheaper than the supermarket. Nutrition: 1. beef is rich in protein, amino acid composition is closer to the human body than pork, can improve the body's resistance to disease, for growth and development, and postoperative rehabilitation of people in the supplement blood loss, repair tissue and so on is particularly suitable, cold winter beef can warm stomach, is the season's beneficial products; 2. beef has the Buzhong Yiqi, nourish the spleen and stomach, strong bones and muscles, phlegm and wind, stop. It is suitable for the people with middle Qi deficiency, short breath and body deficiency, weak muscles and bones, anemia, long illness and yellow and dizzy face

Production steps:

Step 1: wash the beef brisket, soak it in cool water for 2 hours, soak in bleeding water, change the water twice in the middle, and blanch it if there is still blood water.

Step 2: prepare the ingredients.

Step 3: put the beef brisket and ingredients into a pressure cooker (or casserole) with water.

Step 4: add a spoonful of garlic chili sauce.

Step 5: add salt and a spoonful of soy sauce.

Step 6: turn the heat down for 2 hours (5 hours for casserole). Take out the pot and sprinkle with minced garlic, OK!

Materials required:

Beef Brisket: 2860g

Scallion: right amount

Ginger: right amount

Hawthorn: 2

Garlic sprouts: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Cinnamon: moderate

Garlic chili sauce: 1 teaspoon

Soy sauce: 1 teaspoon

Salt: right amount

Note: it's best to use pressure cooker for beef brisket, because it's very difficult to cook.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: slightly spicy