Braised Beef Brisket

Prepare various spices: peppercorns, star anise, bay leaves, dried chili peppers, ginger slices, garlic, and dried onions.

Cut the beef brisket into cubes about 3cm thick and 3cm long.

Clean well.

Pour cold water into the pot, add beef brisket cubes, a little ginger slices (use some scraps from the ginger you just cut), and a tablespoon of cooking wine.

Bring to a boil over high heat, blanch in water for 5 minutes, and skim off any foam.

Remove and rinse with cold water to remove any foam stuck to the meat.

Remove and drain.

Heat oil in a pan and add about 10 grains of rock sugar.

Boil the rock sugar over medium-low heat until it melts and turns amber.

Pour in the drained beef brisket.

Stir fry for one minute.

Let the beef brisket pieces be fully colored and fry until the edges and corners are slightly brown.

Add all spices except pepper.

Continue to stir-fry until the spices are fragrant.

Add: one tablespoon of light soy sauce, one tablespoon of dark soy sauce, one tablespoon of cooking wine, and a little salt, and continue to stir-fry until the meat fully absorbs the sauce (fry for about 3 minutes).

Pour into the pressure cooker, add a few grains of rock sugar, a spoonful of pepper, and add water that has been used to remove the meat.

Bring the pressure cooker to a boil over high heat, then turn to medium heat and cook for 5 minutes, then turn to medium to low heat and cook for 15 minutes, then low heat for 5 minutes, turn off the heat and simmer for 10 minutes.

Pour the braised beef brisket into a large bowl. It can be served with white rice or noodles. The brisket is salty, fresh and delicious.

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