How to make casserole beef brisket

In life, many of us may not know how to cook when we leave our parents and live alone. We have to learn how to cook. We can’t eat takeout every day, and the food outside is not necessarily clean. Below I will introduce to you the method of making casserole beef brisket. After reading this, you must try to make it yourself.

1. 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.

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

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

4. Add seasonings: cinnamon, bay leaves, cardamom, and peppercorns. Dark soy sauce, star anise, scallion, and cooking wine.

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

6. The finished beef will shrink noticeably

7. Take out the pressed beef and set aside the soup

8. Drain the beef

9. Add 2 tablespoons of salad oil to the wok

10. Add ginger slices, green onions, and shacha sauce and stir-fry until fragrant, then add beef. Stir-fry until fragrant

11. Stir-fry until browned

12. 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, radish and 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. (Add radish at the end because it 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)

Healthy and nutritious food should start with cooking. After seeing the editor’s introduction to the casserole beef brisket pot today, everyone should quickly learn how to make it so that our family can eat healthier!