Beef Brisket Braised Vegetables
1.
Soak the sirloin in cold water for several hours and remove it. Cut into pieces and put cold water into the pot.
2.
After the water has boiled, remove the blood foam.
3.
Cut ginger into several slices. Put one aniseed, one red dried pepper, and a small handful of Chinese pepper in the seasoning box for later use.
4.
Put water in the pressure cooker and add the seasoning of step three. 2 tablespoons of light soy sauce. A spoonful of cooking wine. Cover cover. Five minutes after the big fire SAIC turned into a low fire for ten minutes. Turn off the heat, let it cool naturally, and open the lid.
5.
Put the soup in a bowl together. After cooling, cover with plastic wrap. Stay overnight in the refrigerator freezer.
6.
The next day, after returning from get off work, cut the onion, ginger, and garlic into pieces. One aniseed, 2 red dried peppers, and a small piece of cinnamon. Peel and cut potatoes and carrots.
7.
Fry the green onion, ginger, garlic, aniseed, dried red pepper, and cinnamon to taste the aroma, and put 4 small pieces of rock sugar.
8.
Pour the sirloin, add a spoonful of dark soy sauce, a spoonful of Pixian bean paste, two spoonfuls of light soy sauce, and a small spoonful of white wine. Stir evenly over high heat.
9.
Pour in the vegetables and stir fry together. Add 1 tablespoon of salt.
10.
Add the soup from yesterday's pressed beef. Turn to medium heat after it is boiled, and it will take 20 minutes.
11.
It's done~
