Yellow Braised Beef
1.
When the oil is hot, fry the grass fruit, star anise, and pepper. Cut beef into pieces and fry until slightly browned. Filter oil.
2.
Add garlic, dark soy sauce, more sauce, salt, and a little sugar. Stir fry, fry and fry, it feels almost like adding water. If you add more, you can eat hot pot, and if you add less, you can eat directly.
3.
Cook it directly for a long, long time. Or pressure cooker for 20-30 minutes. It's soft and delicious.
4.
Add some mint leaves to the hot pot before it comes out of the pot, which is a characteristic of Yunnan! That's why I planted a few large pots of mint.
5.
When out of the pot, add MSG, and pour some coriander on it, just for the sake of appearance. . .
6.
Dip in water: minced garlic, dried peppers, mince after roasting, pepper powder (you can't buy the fragrant and numb ones outside), ground coriander, salt, monosodium glutamate, chicken essence, soy sauce, and less vinegar. . That's enough, don't overdo the rest. Of course there is mint and mint leaves. When eating, add some soup, a piece of meat with a slice of mint, and dip it. .
