Brisket cut into pieces, about 4 cm in size, not too small after cooking will shrink. Soak in water for 30 minutes to remove excess blood.
Peel and dice potatoes and carrots. This is a potato and a carrot. Slice Ginger and spring onion. Cut Garlic in half or crack.
Boil a pot of boiling water, the water boil into the brisket a little tight, the surface of discoloration can be fished out.
Its still bloody. It doesnt matter.
Red Oil Pixian 10 grams, 25 grams of Oyster Sauce, fermented bean curd 10 grams, fermented bean curd juice 5 grams mixed, note to crush the fermented bean curd, mixed evenly is sauce. .
Soy Sauce 50 grams, cooking wine 20 grams, sugar 5 grams, Salt 2 grams of mixed is sauce. .
Make sure you have all the ingredients ready before you start cooking.
Heat Wok, add oil 20g, add onion, ginger, garlic until fragrant.
Add the spices and stir fry until fragrant.
Add the sauce.
Add the sauce and bring to a boil.
Put in the hot brisket, stir it, and let Brisket paint it.
Bring to a boil in clean water.
Put it in a pressure cooker for 60 minutes.
Press it down.
Add the potatoes and carrots, and cook for about 8 minutes.
Note: I will only put back half of my brisket and save the other half for tomorrow.
Just let the soup thicken.
