Exclusive Beer, Tofu Skin, and Beef Brisket Soup

Name: Exclusive Beer, Tofu Skin, and Beef Brisket Soup
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups
Ingredients: to taste Beef brisket; 2 piece Tomato; to taste dried bean curd sticks; to taste Bay leaf; a few pieces rock sugar; a few slices Ginger; to taste Cinnamon; to taste Corn oil; 1 tsp Salt; 1 bottle Import beer; 1 tsp light soy sauce

A rich beef brisket soup where beer deglazes and tenderizes the meat under pressure, then tomato and tofu skin (yuba) simmer in the strained broth for a layered, mildly tangy depth.

45 minNewMedium Soups Stew Sweet & Sour

Instructions

1
Prepare the required materials in advance.
2
Heat the oil until it is 70% done, then add corn oil, and stir-fry with slices of ginger, dried tangerine peel, bay leaves, and rock sugar until fragrant.
3
Pour in the beef brisket and stir-fry over high heat, then add light soy sauce to enhance the flavor.
4
Pour in the beer, add an appropriate amount of water, and simmer in a pressure cooker for 25 minutes.
5
Take another non-stick pan, heat it until it is 60% cooked, add corn oil, and stir-fry the tomatoes over high heat until they are 60% cooked.
6
Pour in the beef brisket soup and mix with the tomatoes, add a little salt, and simmer on high heat for 3 minutes.
7
Add the dried bean curd sticks and cook on high heat for 8 minutes.
8
Serve into a bowl; this is the finished dish.
9
Today a delicious soup is ready, just off the pot, let's start eating!