Sichuan and Chongqing style spicy braised beef (quick version) recipe

Prepare fresh beef brisket and soak it to remove the blood.

Scallions, ginger, cooking wine, and beef brisket; put them in a pot of cold water.

After boiling and skimming off the foam, remove the beef and set aside.

Heat oil in a wok, then add ginger and garlic.

Sauté ginger and garlic until fragrant, then add two large spoonfuls of fermented bean paste.

Stir-fry over medium-low heat until the oil turns red and releases its aroma.

Add beef

Stir-fry evenly until all the beef is coated with the color.

Add dried chili peppers, bay leaves, star anise, and Sichuan peppercorns and stir-fry.

After stir-frying evenly, prepare a pressure cooker (if you don't have a pressure cooker, just add boiling water).

After pouring the vegetables into the pressure cooker, add boiling water until the water level is roughly level with the vegetables.

Add four rock sugar cubes, a little green onion, and appropriate amounts of light soy sauce, dark soy sauce, and salt for seasoning (add these at this step if the side dish is potatoes).

Pressure cook for 8 minutes (bring to high heat, then reduce to low heat and cook for 8 minutes after the pressure cooker reaches pressure).

Wait for the pressure cooker to release steam on its own; if you don't need the pressure cooker, cook for 1-1.5 hours (do not manually help, or the meat will not be tender).

If it were potatoes, it would be a dish! But I'm using carrots, so there are a few more steps to go.

After removing the lid, add the carrots, a little salt, light soy sauce, and dark soy sauce (if you're not using a pressure cooker, add the carrots and wait for them to soften).

Press for two minutes

Completed ✅

It's done!