Fragrant broth, tender meat, a delicious dish for mixing rice, potato and beef brisket should be made like this
Potato and Beef Brisket Stew: Stew for a long time until it's tender, after it's cooked, the potatoes are very delicious. Use a thick broth to pour over rice, it's really delicious. The most greedy greedy dish is this meat is rich in aroma potato and beef brisket, make a few times to eat, nutritious and delicious. Every time you stew a big bowl, you can eat until there is no soup left.
Let's make this potato and beef brisket together now, the broth is delicious and fresh, the potato and beef brisket is flavorful, it's a must-have for mixing rice.
Ingredients needed: 2 pounds beef brisket, 2 potatoes, a small amount of sugar, a small amount of white wine, a small spoonful of cardamom, 2 star anise, a piece of cinnamon, 4 leaves of bay leaf, 2 cardamom pods (if not available, you can omit it), ginger one piece, green onion one root, one spoonful of Pixian doubanjiang, one spoonful of oyster sauce.
Step 1: First, cut the three kilograms of beef brisket into four large pieces, those who don't like to eat oily beef brisket, suggest to eat rib bone on the meat, won't be oily. Put the cut beef into cold water, so that the beef can remove the blood water, boil over high heat for three minutes, then scoop out the scum, then take out the beef brisket and rinse with cold water.
Step 2: Cut the beef brisket into your favorite shape, I like to eat big pieces of beef, cut a little bigger, so that it's more satisfying to eat. Prepare the spices for stewing beef: cardamom, star anise, cinnamon, bay leaf, cardamom pods (if not available, you can omit it), ginger one piece, green onion one root, garlic appropriate amount, then wash and put the spices aside.
Step 3: Heat the pot, pour in vegetable oil, put in a few pieces of sugar, sugar can enhance the aroma of the beef and coloring, over low heat, stir until the sugar melts slightly yellow, pay attention: stirring sugar must be small fire, so as not to burn.
Step 4: Put the beef blocks into the pot, quickly stir-fry until the beef blocks are browned, then add a spoonful of white wine to remove the fishy smell, the sugar-fried beef brisket will not be greasy when eaten. About two minutes after the beef blocks are fried, add all the spices, if you like spicy, you can add a few dried chilies or add a spoonful of chili powder, stir-fry the fragrance of the spices, finally add green onion segments to stir-fry out the fragrance.
Step 5: Add two spoonfuls of old vinegar, four spoonfuls of light vinegar, one spoonful of yellow bean sauce, stir-fry until the beef blocks are browned. After stir-frying, put the beef blocks into a high-pressure pot, pay attention to the common sense of using high-pressure pot.
Step 6: Leave the bay leaf, cardamom, green onion, star anise, cinnamon, bay leaf in the pot, then pour in water, the water should not be too much, about enough to cover half of the beef, after boiling, add a spoonful of old vinegar to color the soup, the soup becomes red and fragrant, then pour the soup into the high-pressure pot, enough to cover half of the beef.
Step 7: Cover the lid, small fire in the high-pressure pot, press for 20 minutes, after pressing, open the pot lid to see, fragrant! The beef blocks are tender and delicious, after it is made, you can eat noodles, stir-fry, potato and beef brisket, now let's make this potato and beef brisket.
Step 8: Peel and cut the potatoes into chunks, rinse with water for two minutes, the purpose is to remove starch, dry the water and put it into oil, fry until golden brown, take it out and drain the oil, frying like this, the potatoes will not be mashed.
Step 9: In a clay pot, pour in a little oil, put in green onion and garlic chopped, then add a spoonful of Pixian doubanjiang, stir-fry until fragrant. Pour in an appropriate amount of water, add a little old vinegar and oyster sauce, boil and add the beef blocks.
Step 10: Add the fried potato chunks, stir and mix, steam for two minutes, sprinkle a spoonful of green onion confetti to bring out the aroma, mix well and taste the salt, turn off the heat.
