You can do only one pot of this meal, eat almost after adding water to thick soup hot vegetables tofu and so on, into a hot pot. Please remember to fish out the brisket before adding water, otherwise the flavor of the brisket will be diluted after adding water.
The following amount of 3-4 servings, white carrots and fried bean curd can be increased or decreased according to personal preference, will not affect the taste of the whole pot.
deep-fried dried tofu strips
|half a teaspoon|
light soy sauce
How to make Beef Brisket with Beancurd and Carrot in Cantonese Style in Casserole (Beef stall flavor)
Seasoning: 2 spoons of Marinara sauce + 1.5 spoons of sugar + 7 spoons of light soy sauce + half a spoon of white pepper powder + a little salt + 2 star anise + 4 slices of ginger, spoon size. as shown
Ingredients：500g of beef brisket, 50g of bean curd sticks, cut into 4-5cm long pieces, half of white radish, cut into cubes Add all the above ingredients to the pressure cooker along with the seasonings from step 1. Add water to pressure cooker: add a small amount of water (about 180g) if using an electric pressure cooker or more than twice as much if using a conventional pressure cooker. More water.
Pressure cooker (electric) for 70 minutes, then open the lid and add chopped coriander. Reminder: If the sauce is too much after opening the lid, please reduce the sauce to dry first.