1. Cut the meat into small pieces and soak in cold water
2. Cut green onion into small pieces, peel garlic, and slice ginger. The stew ingredients (star anise, cinnamon, bay leaf, Chinese pepper, dried chili, grass fruit, herb or nutmeg, cumin, peppercorns, tangerine peel) are matched and wrapped with gauze. Soak shiitake mushrooms in boiling water.
3. Boil the meat in a pot to blanch the meat again to remove the blood. When the water is cold, put the meat in and wait for the water to boil. Add ginger sliced cooking wine and a little white vinegar to remove the smell. When the water boils, remove the meat and wash it.
4. Heat a layer of oil in a hot pan, add green onions and garlic until fragrant, then put the beef in the dry water to fry, add light soy sauce, cooking wine and dark soy sauce when the aroma comes out, then add a bowl of water and bring to a boil.
5. Add a bowl of water to the inner pot of the rice cooker, stew the pork buns and mushrooms, remember to add the water soaked in the mushrooms.
6. Then pour the beef, soup, meat and seasonings in the wok into the rice cooker.
7. I use frozen Australian beef brisket, so it takes a long time to simmer. If you use a casserole to stew over an open flame, use a medium-to-low heat for 45 minutes. Pay attention to adding water to prevent it from sticking to the pot; use a rice cooker like mine. The water twice is just enough. Stew for 1 hour. If you taste it, it is still a bit hard and then simmer half Hours; 15 minutes is enough with a pressure cooker.
8. In the meantime, cut the potatoes, carrots, green and red peppers, and slice them with a hob.
9. Then add half a bowl of water to the wok to heat up, put the stewed beef, carrots and peppers in the wok and simmer for 5 minutes on medium heat.
10. Then put the potatoes in and spread on top of the meat, carrots and peppers, cover the pan and simmer for 3 minutes. Open the lid to taste the hardness of the potatoes. If it feels a little hard, simmer for another two minutes. When it feels suitable for your taste, simmer on high heat for one minute, then open the lid to collect the juice, and at the same time stir fry to prevent it from sticking to the pot, and wait until the soup is almost in the pot. The bottom can be eaten out of the pot. (≧ω≦)/
Tips:Adding a little white vinegar to the blood foam can effectively remove the taint and prevent the aging of the meat.
When stewing the meat, add the water that has been soaked in the mushrooms to increase the freshness.
I made this version mainly with spicy flavor, if you don't like spicy, you can skip chili.
The role of carrots can add a sweet taste to the meat.
