Chongqing Spicy Braised Beef
1.
Buy the beef and soak it in clean water for half an hour and change the water for another half an hour (to get the blood out) Pick up and cut into small pieces, sprinkle with a little salt, pour a little white wine and white pepper, and marinate for 20 minutes
2.
Cut dried chili peppers into sections, and cut millet with a side knife for later use
3.
Star anise, grass fruit, bay leaves, cloves and other spices soak in half a bowl of warm water for later use
4.
Heat oil in a pan, add Chinese pepper, dried chili, and ginger slices, and sauté on heat
5.
Add green onion, garlic cloves, spices (drain)
6.
Fry the bean paste in a pan until fragrant and stir well
7.
Stir the marinated sirloin evenly in the pan, pour in an appropriate amount of white wine, add rock sugar, and fry until the surface of the meat begins to change color properly, add half a pot of water that has been boiled in advance, change the lid of the saucepan and simmer for about an hour
8.
Bamboo shoots cut into strips
9.
Shiitake mushrooms cut into small pieces
10.
After simmering for an hour and a half, add the chopped millet, hot peppers, mushrooms, spring bamboo shoots, etc. and continue to simmer for about half an hour until the meat is soft and waxy, and an appropriate amount of chicken powder and sugar can be used to improve the flavor
Tips:
It’s important to have patience and control the heat. The salty and spicy flavors are controlled by yourself.
