Cantonese Homemade Beef Brisket Stew

Beef brisket 500g	Yuba 60g
Agaric 40g	5 slices of ginger, 10g of green onions, 10g of onions, 3g of star anise, 3g of cinnamon, 1g of bay leaves
Cooking wine 20g	Oyster sauce, light soy sauce, dark soy sauce, and appropriate amount of salt.

Guangfu home-style stewed beef brisket recipe

Step 1

Break off the yuba and soak the fungus separately. Soak the yuba for half an hour, wash the fungus for half to an hour and set aside. Prepare the spices and soak them in water for 10 minutes for easy cleaning. Cut the brisket into 2.5-3cm large cubes. Cut onions, ginger and scallions. Get ready.

Step 2

Prepare cold water in the pot, pour in the beef brisket, the water should cover the beef brisket, add ginger, green onions and cooking wine, bring to a boil over high heat and skim off the foam, remove and wash the beef brisket.

Step 3

Add an appropriate amount of oil to the pot, sauté the spices until fragrant, add the beef brisket and cooking wine and stir-fry evenly until the aroma of the wine disappears.

Step 4

Add king oyster mushrooms and carrots and stir-fry until fragrant. Add oyster sauce, light soy sauce and dark soy sauce and stir-fry until evenly colored.

Step 5

Add appropriate amount of water and fungus and bring to a boil over high heat

Step 6

After boiling, switch to a ceramic soup pot and cover it (if you have a casserole, it is more convenient to stir-fry directly in the casserole and add water), bring to a boil over high heat, then reduce to low heat and simmer for 50 minutes.

Step 7

Until the beef brisket becomes tender, the most accurate way is to eat a piece to test the texture and taste.

Step 8

Finally, add the yuba and simmer for another 10 minutes before serving. A pot of delicious beef brisket is ready.

Step 9

Appreciation of finished product 1

Step 10

Appreciation of finished product 2 Cooking techniques for Guangfu home-style braised beef brisket

1. Because of beefIt is not easy to cook and is not easy to taste. If you don’t have a casserole at home, you can use a pressure cooker/rice cooker instead; 2. When blanching beef brisket, use cold water to prevent it from aging easily, and the blood foam must be completely removed; 3. When eating, you can add some coriander to make the taste more fragrant; 4. Don’t cook the yuba for too long. When it is rotten, it will melt into the soup. It tastes better when it is freshly cooked. If you get along with the crispier fungus, add the yuba together with the yuba later; 5. People with high blood fat and diabetes are advised to choose leaner beef brisket. It is better not to eat more than 2 pieces at a time, and do not eat soup;