How to make Shanzhai Cantonese style braised beef brisket

For everyone, when they reach a certain age, they have to get married and have children, and then they will face frequent visits from relatives and friends. When relatives and friends come to visit, decent meals are essential. If you can't do it, wouldn't it be embarrassing? Well, now I will teach you how to make a copycat Cantonese style braised beef brisket.

1. Cut the beef brisket into mahjong-sized pieces and soak them in clean water for 5 minutes to remove the blood.

2. Then blanch it and set aside.

3. Heat 2 tablespoons of oil in a wok, add the beef brisket and stir-fry for a while, then add ginger, garlic and star anise and sauté until fragrant.

4. Add cooking wine and Chu Hou sauce and stir well.

5. Add dark soy sauce, salt, chicken essence and black pepper.

6. After stir-frying evenly, transfer to the "Aidobang" no-cooking pot, add water to cover the beef brisket, put in scallion knots and dried chilies, bring to a boil over high heat and cook for 10 minutes, then transfer to the outer pot, cover the outer pot with a lid, and simmer for 1 hour (the taste I made is slightly chewy because my husband likes it. If you like it soft, you can extend the simmering time). You can also use a pressure cooker. After boiling, turn to low heat for a traditional pressure cooker and press for about 10-15 minutes.

7. The braised beef brisket can be eaten, but according to the taste of us Nanchang people, I still put it back into the pot to collect the juice.

8. The soup should be thick.

Today’s introduction to the copycat Cantonese-style braised beef brisket ends here. Have you learned it? In fact, the method is simple, you might as well try it yourself.