How to cook Chinese braised beef?

2. Cut the beef brisket into pieces and add cold water to the pot to boil. Turn off the fire after 3 minutes and rinse with warm water.

3. Cut the beef tendon into pieces and put it in a pressure cooker with water. After cooking to SAIC, turn to low heat, turn off the heat after 20 minutes, remove the beef tendon after natural exhaust, and rinse it with warm water.

4. Slice the onion and ginger, peel the garlic, and fry in the oil pan for fragrance.

5. Pour the old bittern and clear water, put the fragrant leaves, star anise, Amomum tsaoko and cinnamon into the bittern bag, and then put it into the pot to boil.

6. Add beef brisket and beef tendon, and after boiling, add cooking wine, soy sauce, soy sauce and rock sugar.

7. Turn to low heat and stew for about 2-3 hours until the beef and beef tendon are tender and tasty.

8. Stew over low heat. It is best not to leave the lid half open. This soup doesn't need to be dried. Can be used to make beef tendon jelly or beef noodle soup.

1, the brisket is cut into large pieces.

2. Pour water into the pot, burdock and bring the water to a boil.

3. Take out the burdock soaked in water.

4. Cut ginger into large pieces, and wash star anise, cinnamon, Amomum tsaoko and fragrant leaves for later use.

5. Pour the oil into the wok. After the oil is hot, add the ginger slices and saute the red peppers.

6. Add sesame seeds, dig in bean paste and stir-fry red oil over low heat.

7. Pour in burdock and stir-fry evenly over low heat.

8. Pour boiling water, preferably without beef.

9. Add star anise, cinnamon, tsaoko and fragrant leaves.

10, after boiling, pour the brisket and soup into the pressure cooker.

1 1, the stove is on fire.

12. Turn off the fire after autoclaving for 8 minutes.

13, radish washed and diced.

14. After the pressure cooker is released, open the lid and pour in the diced radish.

15, sprinkle with salt and stew for 20 minutes.