The ingredients are simple and easy to make; adults and children alike will love it. You can also make it into small portions and freeze it as a ready-made dish.
Materials
Steps for making braised beef
It's so delicious!
Seasoning Collection
I don't like eating fatty meat, so I removed it to render beef tallow. The rest of the beef brisket was cut into evenly sized chunks.
Put the beef in a pot of cold water with scallions and ginger slices. Bring it to a boil, then remove the beef halfway through cooking without turning off the heat. This prevents the beef from sticking to the scum.
Wash with warm water
Add 20 Sichuan peppercorns, a small handful of dried fennel seeds, and seasonings to the beef/lamb setting and cook for 40 minutes.
It's done cooking! There's a layer of oil on top.
Skim the oil off and put it in a separate bowl, then remove the solids from the broth (keep the broth for stewing meat and cooking noodles). The butter can be used later for stir-frying other dishes.
Pat the beef dry to prevent it from not absorbing flavors during cooking.
Add a little cooking oil to the pot, then add the previously cut-off fatty beef and stir-fry over low heat until the beef fat is rendered.
Add the powdered sugar from two whole yellow rock sugars to the butter (I didn't like the whole rock sugar because it was hard to cook, so I ground it into powder).
Stir constantly over low heat, ensuring the heat circle does not exceed the oil circle.
Stir constantly over low heat (the heat circle should not exceed the oil circle).
This stage isn't right yet. You need to cook it until small bubbles first appear and then large bubbles appear. Immediately pour in the beef and cook for 3 seconds until it becomes mushy (if you're unsure, you can add it at this stage).
Add the beef and stir-fry until it's browned. Don't overcook it or it will become tough. Proceed to the next step as soon as it's browned, within about 10 seconds.
The heat should not exceed the amount of food in the pot. Pour 1/3 spoonful of Shaoxing wine around the edge of the pot, stir-fry a couple of times to dissipate the aroma of the wine.
Stir-fry 1/2 tablespoon of light soy sauce over low heat for about 5 seconds to prevent it from burning.
Stir-fry with a tiny bit of dark soy sauce for color for 2 seconds
A tiny bit of oyster sauce
Stir-fry for 5 seconds
Add enough beef broth from the pressed beef to cover the ingredients.
Add some matsutake mushroom flavor
Just keep the heat on high and taste it; add salt if needed.
It smells so good!
This is the right consistency; the bottom should be mostly oil. Don't overcook it and let it dry out, or it will become tough.
Cooked
