How to Make Papaya Braised Beef Brisket

Peaches Slow-cooked with beef shank How to make it delicious? What ingredients are needed to make peach slow-cooked beef at home according to the editor of a cooking website, making even kitchen beginners able to cook a tasty peach slow-cooked beef? Introduction of ingredients for peach slow-cooked beef Main ingredients:？Beef shank (one pound), peaches (one) Auxiliary ingredients:

A little salt, chicken essence, a few bay leaves, fennel seeds, an appropriate amount of sand ginger slices, star anise, cassia bark, a little soy sauce, a little cooking wine, a little sugar

Steps to make peach slow-cooked beef:

1. Soak the beef shank in cold water for half an hour, then cut it into small pieces and cook with a few ginger slices in boiling water for about 15-20 minutes.

2. Rinse the cooked beef shank in cold water. Clean all the large spices and soak them for a few minutes, then cut the ginger into slices.

3. Put some oil in a pot, fry the ginger slices until fragrant, then add the washed beef shank and stir-fry to remove the moisture.4. Add a little soy sauce, cooking wine, and the soaked large spices, and stir-fry for a while. 5. Prepare an appropriate amount of water, pour it into the beef shank, and simmer over medium heat for about one hour or half an hour. You can also use a sandpot to cook.6. While cooking the soup, prepare the peaches; small peaches are sufficient. 7. After 40 minutes of cooking, poke through the meat with a chopstick; if it can be pierced easily, you can add the peach slices and continue cooking for another ten or so minutes.8. Season with a little salt, chicken essence, and a small amount of sugar, then it's ready to serve. The clear and sweet soup is done. 9. Finished product Star Anise(Two) Carnations (Two) Cinnamon Sticks (Adequate Amount)Dark Soy Sauce(A Little) Cooking Wine (A Little) Sugar (A Little)

Roselle Soup Beef Ribs Method:

1. Soak the beef brisket in cold water for half an hour, cut it into small pieces and cook with a few ginger slices in cold water for about 10-20 minutes.

2. Rinse the cooked beef brisket and all the spices clean, soak them for a few minutes, then slice the ginger.

3. Place another pot and add a little oil, stir-fry the ginger slices until fragrant, then add the washed beef brisket and stir-fry to dry off any moisture.

4. Add a little dark soy sauce, cooking wine, and the soaked spices, and stir-fry for a while longer.

5. Prepare an adequate amount of water and pour it into the pot with the beef brisket, simmer over medium heat for one or half an hour, or use a clay pot.Clay Pot I usually prefer to use a clay pot when making soups.

6. While the soup is simmering, we can prepare the papaya, using small papayas as they do not need much.

7. After 40 minutes of simmering, use a toothpick to poke through the meat; if it can be easily pierced, add the papaya and continue cooking for another ten or so minutes.

8. Add a little salt, chicken essence, and a small amount of sugar, then serve. The clear and sweet broth is ready.

9.|Finished Product