The autumn and winter delicacy everyone loves ------- Braised Beef Brisket in Sauce

Soak the beef brisket in clean water for 1 hour to remove the blood. If time allows, soaking for 2-3 hours is also fine.

Cut into pieces, blanch in boiling water, then remove and set aside after blanching.

Prepare the seasonings needed.

Pour an appropriate amount of oil into the pot, add Sichuan peppercorns, star anise, bay leaves, cinnamon, fennel seeds, and dried chili peppers, and fry on low heat until fragrant.

Add rock sugar and ginger and garlic, and stir-fry until fragrant.

Add the soybean paste and stir-fry.

Add the washed and chopped onions, and stir-fry evenly.

Put in the blanched beef and stir-fry.

Add some dark soy sauce, then add some cooking wine and salt, and stir-fry evenly.

Pour in hot water until it covers the beef, bring to a boil over high heat, then simmer on low heat for 1 hour.

During the process of stewing the meat, you can prepare the carrots and potatoes.

Add the carrots and potatoes, then simmer for another 20-30 minutes.