Sichuan style braised beef recipe

Going out to eat every day, to be honest, the food at the food stalls is not necessarily clean, and it’s easy to get bored with it. In fact, you can learn to cook by yourself. The editor would like to introduce Sichuan-style braised beef to you. You can make it yourself according to the steps below.

1. Prepare all ingredients

2. Radish, spices

3. Bean paste, rock sugar

4. Soak the beef brisket in water for half a day or overnight to remove the blood, and change the water several times in the middle

5. Cut the soaked beef brisket into 3.5 cm pieces (don’t worry about it being too big, the beef will shrink when cooked)

6. Put the beef into the container of the electric pressure cooker

7. Add spices such as cinnamon, bay leaves and grass fruit

8. Sichuan pepper. Dark soy sauce, star anise, scallion, cooking wine, and ginger powder.

9. Add water, the ratio of water to beef is 2.5:1. Select the meat setting and press for 15 minutes

10. The finished beef will have a noticeable shrinkage feel. Then remove the beef and set aside the old soup

11. Add 2 tablespoons of salad oil to the wok, add ginger slices, green onions and bean paste and stir-fry until fragrant

12. Add beef. Stir-fry until fragrant, then add light soy sauce.

13. Continue stir-frying for 2 minutes. Then add the old broth from pressed beef. Make sure you don't overeat beef.

14. Add rock sugar, add radish, and add appropriate amount of salt.

15. Cook over medium-high heat until the soup is thick and the radish is soft. Drizzle with a little sesame oil and serve.

16. Add radish at the end, because radish can relieve the greasy feeling. Potatoes and taro are not recommended because they contain a lot of starch and are easy to stick to the pot and have a bad taste.

After reading the specific method of making Sichuan-style braised beef introduced by the editor above, have you learned it? If you are interested, hurry into the kitchen and try it out. You will definitely gain new insights!