Stewed Beef Brisket with Fresh Lotus Root
1.
Ingredients: beef brisket, fresh lotus root, green onions, ginger, dried chili, bay leaves, peppercorns, aniseed, hawthorn slices, angelica dahurica, cinnamon.
2.
Cut the sirloin into 3 cm square pieces, cut the green onion and ginger into large slices, wash the lotus root and cut into pieces with a hob.
3.
Add water to the pot, cool the sirloin block, and add 5 grams of cooking wine to the pot. After the water is boiled, skim off the blood foam.
4.
Remove the brisket from the pot and set aside.
5.
Add edible oil to the wok. When the oil is warm, add bay leaves, dried chilies, cinnamon, peppercorns, aniseed, Angelica dahurica, and stir fry until fragrant. Add green onions and ginger slices, then fry until fragrant, add Pixian bean paste, stir fry until red oil.
6.
Add sirloin chunks and stir fry evenly.
7.
Add cooking wine and light soy sauce, stir fry evenly.
8.
Add boiling water, the amount of water should be more, because the stewing time is long.
9.
Add hawthorn slices to the pot, add dark soy sauce and sugar, bring to a boil over high heat, and simmer slowly over medium heat for 60 minutes.
10.
When the sirloin is stewed, add lotus root, add salt, and simmer for another 10 minutes.
11.
When the soup in the pot is properly received, turn off the heat and serve.
12.
Cut the fresh red and green peppers into small cubes and decorate them on a plate.
Tips:
1. When stewing beef, add boiling water, it must be boiling water.
2. If there are not so many seasonings, it is not necessary to add them, such as Angelica dahurica and bay leaves. It is also good to keep the original flavor of the dishes.
3. Beef contains more fiber, so it will take longer to stew in an ordinary pot. You can use a pressure cooker instead.
4. In the first 10 minutes of beef stewing, you can open the lid and stew first, and then cover the lid to get rid of the fishy smell of beef.