香烧牛腩

香烧牛腩

Ingredients:

750 g Beef brisket

750克牛腩

2-3 Carrots

2-3只胡萝卜

2 tbsp Cooking oil

2大勺食用油

4-5 Gingerslices

4-5片姜

1 stalkScallion

1根葱

2 cloveGarlic, sliced

2粒 切好的蒜片

1/2 tbsp Sweetened flour paste

1/2大勺甜面酱

2 tbsp Jiafan rice wine

2大勺加饭酒

1 Star anise

1粒八角

6 Szechuanpeppercorns

6粒花椒粒

2 tbsp Dark soya sauce

2大勺老抽酱油

2 tbsp Maggie sauce

2大勺美极酱油

1 tbsp Caster sugar

1大勺砂糖

3-4 cup Water

3-4杯清水

Salt & chicken bouillon

适量食盐和鸡精

Method:

1. Peel and diagonally cut the carrots across. Roll it a quarter of a turn and cut off the next piece diagonally again. Cut scallion into chunks. Thoroughly rinse the brisket and cut into large pieces. To get rid of the blood and slime effectively, plunge brisket into a pot filled with boiled water and let stand for 15 minutes.

胡萝卜削皮切滚刀块。然后翻葱切段备用。牛腩冲洗干净后切块，放入开水中烫15分钟，去除血水及腥味。

2. Heat up a frying pan with oil. Stir in slices of ginger, onion, garlic, star anise and peppercorns until aromatic. Add in sweetened flour paste, rice wine, sugar and soya sauces Stir briefly. Add in briskets and carrots. Stir until all ingredients blended. Turn off the heat.

炒锅入油烧热，将姜葱蒜片，八角和花椒粒入锅爆香。接着加入甜面酱，加饭酒，砂糖以及酱油略煮。然后倒入牛腩和胡萝卜翻炒均匀后熄火。

3. Transfer the whole mass into an electric pressure cooker. Fill in water to just cover all the ingredients. Close the lid and turn the knob to pork cooking cycle. After cooking, the cooker automatically enters the "keep warm" status. After cooling, return the briskets into the frying pan and stir over the high heat until the whole mixture has thickened. Season briskets with chicken bouillon and salt as needed. You can also thicken the mass by adding in one tablespoon of starchy solution and serve with steamed rice.

将所有材料放入高压电饭锅内，加入水。水量以没过牛腩萝卜为宜。盖上盖子，调至肉类档位。煮好后电压锅会自动调到保温档。冷却后开盖，将牛腩回锅，开旺火收汁，用食盐鸡精调味即可。抑或加入1大勺湿淀粉勾芡，淋上白米饭成为牛腩饭。