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How to make Sichuan-style braised beef?
The biggest feature of Sichuan-style braised beef is its spiciness. The spicy and fragrant taste has always been the favorite of many people, which can help us stimulate appetite. So, how to make Sichuan-style braised beef? You can check the specific method below.
First, Main Ingredients
500g beef, 500g potatoes, 200g carrots, a handful of coriander.
3 aniseed, 5g five-spice powder, 2 leaves of bay leaf, 20g Pixian Douban, 5g scallions, 3 slices of ginger, 5 cloves of garlic, 10g sugar, 1 tablespoon of wine, 5g light soy sauce, appropriate amount of Sichuan pepper and salt.
Second, Preparation Method
Wash the beef, cut it into pieces, put it in boiling water, add cooking wine, bring to a boil, and drain the water to set aside.
Cut the potatoes and carrots into pieces and set aside.
Add potato cubes to the hot oil in the pot and fry until the skin turns golden and crispy.
Leave some oil in the pot, heat it, add scallions, ginger, and garlic; then add spicy bean paste and stir-fry until fragrant.
Add beef cubes and stir-fry for about 5 minutes to cook out the moisture in the beef.
Add soy sauce, sugar, wine, light soy sauce, five-spice powder, and star anise, and stir-fry evenly.
Add water to cover the beef and cook in a pressure cooker for 15 minutes.
After cooling, add potatoes and carrots and press for 5 minutes.
If you don’t have a pressure cooker, you can put it in a normal stew pot and cook it slowly over low heat until the sauce is thick and the meat is tender and fragrant.
