Sichuan style braised beef

Boil water in a pot. After the water boils, turn to medium heat. Pour in a few drops of cooking oil. Pour the cut beef into the pot and pour in an appropriate amount of fragrant rice wine. Let it boil for about seven minutes. Then use hot water to wash the beef. Remember to wash it with hot water, dry it, put it in a basin, pour in an appropriate amount of oil and a small amount of dark soy sauce and marinate for half an hour. Then pour an appropriate amount of oil into the pot and fry the beef until brown on several sides, as shown in the picture. Then serve on a plate.

While waiting for the marinated beef, pat the garlic and ginger, and chop the Thai green chilies

After preparing the auxiliary ingredients, pour oil into the pot, add cold peppercorn oil to the pot, simmer over low heat for five minutes, then add Pixian bean paste and dried red pepper, simmer over low heat for five minutes

Then pour the star anise, cinnamon, cumin, ginger and garlic into the pot, turn to low heat for eight minutes, then turn to medium heat for four minutes, when the aroma comes out, turn to high heat and simmer for two minutes

After the fire is full for two minutes, add the beef, continue to stir-fry for three minutes over medium heat, add boiling water to cover the beef, remember to boil the water, the beef will not burn. Cover the pot and simmer over medium heat for one hour and twenty minutes. Open the lid and stir-fry the beef in the middle to avoid sticking to the pot.

Then peel the potatoes and cut them into medium pieces. Steam them in a steamer for 13 minutes. Use chopsticks to insert the potatoes and they can basically be inserted. They don’t have to be particularly cooked. They will continue to be cooked with the beef after a while

Chop onions and green onions and set aside, as shown in the picture

After one hour and twenty minutes, when the water has boiled down and almost only the oil remains, as shown in the picture, add the Thai green chili peppers and continue to cook over medium heat for five minutes. Remember not to cover the pot to avoid the chili peppers from changing color

Then pour in the onions, scallions and potatoes and continue to cook for seven minutes between medium and high heat. Remember to stir the contents of the pot at any time. After seven minutes, turn to high heat and continue to reduce the juice for three to five minutes

When the juice is almost reduced, add green onions and continue to stir-fry. Since I added a spoonful and a half of bean paste before, there is almost no need to add salt

The last step is to take out the pot and put it on a plate, sprinkle some coriander, and the braised beef is ready to serve

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