Braised Beef
1.
Materials are ready.
2.
Beef brisket. The best way to pick meat is to shout at the boss, I want the best piece, plus a beautiful smiling face.
3.
Put the whole piece of sirloin in cold water, boil on high heat, and skim any foam. Just cook until half cooked.
4.
Put the whole piece of sirloin in cold water, boil on high heat, and skim any foam. Just cook until half-cooked.
5.
Pour peanut oil into the pot and heat, add garlic and ginger slices and stir fragrant. The amount of garlic should be larger, and it will melt until the end of the stew.
6.
Then pour in the sirloin, stir-fry the water, add the cooking wine, the fire will surely rise, and the aroma will disperse immediately.
7.
Add rock sugar, dried chili, star anise, cinnamon, a little pepper, and some dark soy sauce. Stir fry evenly. The amount of various seasonings should not be too much, do not cover up the meaty aroma.
8.
Then add boiled hot water, turn to low heat and simmer until the salt is added and the sauce is collected after the high heat is turned on. Compared with pressure cookers and casseroles, the effect of stewing with iron pots and stainless steel pots is better. If the water is not enough, you can add hot water once in the middle.
Tips:
1. The longer the tangerine peel is, the smaller the amount is. If the sirloin has a unique aroma, it can't steal the limelight of the sirloin.
2. Put more garlic, until the stew is melted, and the flavor is not visible anymore.
3. Add salt when the meat starts to soften.
