Name: Spicy Beef Bamboo Shoots
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 1000g Beef Brisket; 1 Winter bamboo shoots; 2 heads garlic; 1 piece ginger; 1 tablespoon White wine; 2 tablespoons Soy sauce; 3 tablespoons Pixian Doubanjiang; 2 pcs Cardamom; 10g pepper; 3 pcs clove; 5g Fennel; 3 pcs Tsaoko; 2 pcs Cinnamon; 2 pcs star anise; 2 tablespoons Tohoku miso; 30g Vegetable oil; Some water

Spicy Beef Bamboo Shoots

by Heart clear as water and pale as clouds

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

It started to cool recently. I took my baby out for a walk at night. I wore a short sleeve and shivered when the wind blew. I was thinking about buying some beef to keep it warm. When I was young, I liked the braised beef that my mother made. I couldn’t stop eating it every time. Mouth, I have to eat myself, so when I was a kid I was a little fat, thanks to my mother’s beef, I remember when my mother used to cook this dish, I always ran away every now and then. The kitchen is guarded, see when it can be cooked...
Thinking about it now, the recipe for this dish should have been overtooked since childhood. One of the characteristics of my mother’s braised beef is that she likes to put a lot of soup. The soup can be reserved for the next meal for noodles or for shabu-shabu. Chongqing Most "siu-cai" looks like this. There is a lot of soup. If you order a pot of braised beef in a restaurant, you can see the big pot of soup, which is red and oily. The advantage of this is that, first After eating the meat in one meal, you can shabu-shabu vegetables with the remaining meat and soup in the second meal. Or use some soup, some beef, and cook some noodles to turn into braised beef noodles...
In one fell swoop, the delicious braised beef must have the special aroma of fusion of five spices and beef, and it should make people feel like they want to eat as soon as they smell it. Then when the beef is in, it should make people boil, and the aroma should reach the stomach and intestines. Spicy and delicious flavors are available. I want to eat the second one as soon as I eat one piece. It feels like it's not showing up. I have eaten a lot of braised beef in restaurants, but I rarely encounter very satisfying taste. Even if the taste is satisfied, the amount of beef is difficult to satisfy. I still like the beef made by my mother and the big bowl of beef. Who can not love it? Today, Xiaoyun will share with you the Chongqing Spicy Braised Beef made by his mother.

Spicy Beef Bamboo Shoots

1. Soak the sirloin in clean water to remove blood, wash and cut into small pieces

2. After the water boils, add the beef and blanch it, remove it and wash it with warm water to remove any foam

3. Cut one piece of ginger into large pieces, peel 2 heads of garlic and set aside

4. Prepare spices: 2 cinnamon, 2 star anise, 3 grass fruit, 3 cardamom, 5 grams of fennel, 10 grams of pepper, 3 cloves

5. Heat oil in a pot, turn off the heat when the oil is hot, add ginger, garlic and all the spices in step 4 and saute until fragrant

6. Then add Pixian Doubanjiang and Dongbei Dianjiang on medium heat until fragrant, and stir-fry the red oil

7. Pour the beef and stir fry

8. Add the light soy sauce and white wine and stir-fry evenly, pour in enough boiling water to boil to remove the foam, remember it must be boiling water

9. Transfer to a ceramic pot and simmer for an hour and a half

10. The bamboo shoots are peeled and blanched and cut diagonally into pieces

11. After an hour and a half, add autumn bamboo shoots, add salt and oyster sauce according to the taste, and continue to simmer for 20 minutes.

Tips:
1. There are many ways to cook braised beef. I can’t eat hot tofu in a hurry. Slowly stewed and pressure cooker must have two flavors. My mother always cooks beef slowly for a few hours.
2. Beef has low fat content and is rich in protein. It is cooked together with fruits and vegetables, and the nutrition is reasonable;
3. The meat stewed with old white dry wine is delicious, but the effect of cooking wine is not as good.