#trust之美#home-style Stewed Beef Brisket

#trust之美#home-style Stewed Beef Brisket

1. Australian sirloin thawed naturally

2. Soak in water for 30 minutes, soak the blood in it

3. Cut into chunks about 3 cm

4. Put it in a pot of cold water and cook together. After boiling, use chopsticks to directly rinse in the pot.

5. Cinnamon pieces, sliced ginger, bay leaves, and amomum are ready; you can also put other seasonings according to your preference

6. Pour in the right amount of soy sauce and hot water, and bring the soup to a boil

7. Pour the blanched beef into the soup, cover and simmer slowly

8. After simmering for more than an hour, taste the maturity of the beef. If it is not too bad and the soup is short, add some hot water and continue to simmer. When the soup is less, add salt according to the taste.

9. Continue to simmer until the meat is rotten and the soup is thick and out of the pot

10. So fragrant

11. It smells good, let's have a bowl

Tips:

Soaking beef in water can well remove the blood in it; the purpose of blanching is also to remove the dirt, making it more refreshing and hygienic to eat; the seasoning is as you like, but it should not be too mixed, otherwise it will take away the meat taste. ; Simmer slowly on low heat, try to add enough hot water at a time, and add boiling water when it is not enough; salt should be put before the pot is out, early release will cause the protein to shrink seriously, not easy to rot, and late release can make the salt adhere to the surface and taste.