A braised beef brisket pot that can eat three bowls of rice

Cooking Instructions

1. Cut the brisket into small pieces and soak for one hour, change the water twice during the period, remove it and put it in a pot and add cold water (you can add more water when the meat is submerged)

   

2. Add green onions to cold water, crush three garlic pieces, appropriate amount of ginger slices, appropriate amount of cooking wine, bring to a boil over high heat, skim off the blood foam after boiling, continue to cook over low heat, skim off the blood foam, and skim off the blood foam until it boils

   

3. Remove the brisket from the cold water and pick out the green onions, ginger and garlic

   

4. The soup in the pot is set aside

   

5. Put oil in a wok, stir-fry green onions, ginger and garlic until fragrant

   

6. Stir-fry the spices on low heat until fragrant, add the old godmother oil and black bean sauce to stir-fry until fragrant, add rock sugar, and stir-fry until melted

   

7. Stir-fry the brisket

   

8. Stir-fry until the brisket is colored

   

9. Add an appropriate amount of cooking wine, cook over high heat until the cooking wine evaporates half, add light soy sauce and dark soy sauce and stir-fry evenly

   

10. Pour step 9 into step 4 Bring to a boil over high heat After boiling, cover and cook for about an hour

    

11. The brisket is almost cooked Cut the potatoes and carrots into small pieces Add oil to the wok Fry the potatoes and carrots a little Pour the potatoes and carrots into the brisket Cover and simmer for 15-30 minutes During this time, you can taste whether the brisket needs to be salted and lightly soy sauce and dark soy sauce

    

12. Put a little minced garlic and coriander when you come out of the pot and you're ready to eat~