Stewed Beef Brisket with Potatoes
1.
Thaw the sirloin at room temperature, cut a piece, blanch it, remove any foam, and remove the water for use.
2.
Heat the pan and pour the oil. Stir-fry the onion, ginger, pepper, and star anise until fragrant (mainly don't over-fry, it will become bitter). Pour the sirloin and stir fry. Add 1 spoon of Pixian bean paste, 2 spoons of soybean paste, 2 spoons of dark soy sauce and a little sugar, and continue to stir fry. After the color is evenly applied, add an appropriate amount of water and bring to a boil.
3.
Transfer to a casserole and cook on high heat for 5-10 minutes, then turn to low heat for about 45 minutes. When the sirloin is soft and rotten, add the cut potato pieces and continue to cook for 10 minutes. Can be out of the pot.
Tips:
Slowly stewed in a casserole, the sirloin is soft and fragrant, far better than the finished product of the pressure cooker.
