Double Wine Sirloin

Name: Double Wine Sirloin
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Beef Brisket; 2 pcs tomato; 1 piece corn; 1/2 piece Green onions; 1 piece ginger; 2 spoons Rapeseed oil; 2 spoons lard; 400ml Red wine; 50ml Fenjiu; 2 spoons salt; 10 pcs crystal sugar; 2 spoons Guilin Chili Sauce; 2 pcs Dried chili; 1 spoon pepper

by Sparrow kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Wine is an important invention in the history of the development of human civilization, and now cooking with wine has become widespread.
Beer cooking has a strong aroma of wheat.
Roasted pork with rice wine has a mellow burnt aroma.
Fenjiu stuffed meat has a strong fragrance.
The red wine stew has a pure fruity aroma. "

Double Wine Sirloin

1. Wash all the main ingredients, cut beef brisket, cut tomatoes, cut green onions, cracked ginger, and cut corn.

2. The sirloin is blanched until the surface is tight and bloody, take it out and wash.

3. Heat the pan with cold oil, add the green onion and chili, and stir on low heat until the green onion turns yellow and the chili is fragrant.

4. Add the sirloin, turn to high heat and stir-fry the sirloin, add the Fenjiu, Guilin chili sauce, and continue to fry until the aroma emerges. This process takes about 2 minutes.

5. Put red wine and boil until boiling, add tomatoes, corn cubes, and add boiling water, submerge the surface of the sirloin for about 5 cm, boil again, transfer to a casserole and simmer slowly.

6. After simmering for half an hour, add rock sugar and salt.

7. Continue to simmer for an hour. When the soup is thick, add pepper and chicken essence to taste. Sprinkle shredded green onions and coriander out of the pan.

Tips:
1: Beef brisket is made of Australian beef brisket, which has a milky flavor. The quality of the raw materials directly determines the taste.
2: Red wine will be sour after high temperature, friends who like sour can add red wine, friends who don't like sour can half red wine and half water.
3: Sugar is very important. It can not only neutralize the acid of red wine, but also improve freshness.