Stewed Beef Brisket with Potatoes
1.
Thaw sirloin, prepare carrots, potatoes, and onions
2.
Change the blisters many times to remove blood water
3.
Cut the sirloin into 2 finger-wide chunks, and wash off the blood again in the basin
4.
Put cold water into the pot, boil over high heat to remove the froth, and remove the beef without blood
5.
Rinse the beef cubes with hot water under the tap to control the water
6.
Put vegetable oil in the pot, add green onion, ginger, pepper, aniseed and stir fragrantly
7.
Add the beef and stir-fry until the color turns white. Add the cooking wine and stir-fry to remove the fishy. The beef turns yellow. Pour in soy sauce and old extract color.
8.
Pour all the ingredients in the pot into the pressure cooker, add about 1-2 inches of hot water under the ingredients, and press for 1 hour (for worse, press for 80 minutes)
9.
When the beef is about to come out of the pan, clean the carrots and shallots, peel the potatoes, and cut them with a knife
10.
Put vegetable oil in the pot, add all the cut ingredients, and stir until the potatoes turn yellow
11.
At this time the beef is pressed
12.
Pour the beef and broth into a wok, add salt, bring to a boil on high heat, add rock sugar after the broth is reduced, and continue to stew
13.
When the potatoes are simmered and the soup becomes less oily, you can turn off the heat and bring it out of the pot.
14.
Appreciate the finished picture!
15.
Appreciate the finished picture!
Tips:
1 The sirloin shouldn’t be too big, just put some tangerine peels on it.
2 Don’t omit the onion. Beef goes well with it to enhance the flavor
3 The addition of rock sugar brightens the color and freshness
4 The blood blisters in the beef can reduce the smell
5 After adding salt, the meat is tender
