Spicy Beef Brisket

Overview

Spicy and delicious, it can be used as a marinade for noodles and powder.

Wash off the blood from the beef brisket.
Cut into fingernail-sized dices.
Bring an appropriate amount of water to a boil in the pot, add the beef brisket, and pour in an appropriate amount of cooking wine.
Blanch it twice.
Take out the warm water and wash off the blood foam.
Add an appropriate amount of water to the pot, add the blanched beef brisket, appropriate amount of salt, bay leaves, star anise and green onions.
Bring to a boil over high heat.
Simmer over medium-low heat for one and a half hours.
Remove the beef brisket and reserve the soup for later use.
Heat an appropriate amount of oil in a pot, stir-fry ginger, garlic, dried red pepper, and Sichuan pepper until fragrant.
Add the beef brisket, stir-fry a few times, and add 2 ladles of the clear soup from which the brisket was cooked.
Appropriate amount of Pixian bean paste and spicy butter hot pot base, stir-fry until coloured.
Add appropriate amount of light soy sauce and chicken essence to taste, stir well, turn off the heat and serve.
Finished product.
Finished product.