Ingredients

• Beef brisket (500 g)

• Potatoes (2)

• Carrots (1)

• Onion (0.5)

• Scallion (1 segment)

• Ginger (1 piece)

• Garlic (3 cloves)

• Star anise (2)

• Cinnamon (1 small piece)

• Bay leaves (2)

• Dried chili peppers (3)

• Cooking wine (2 tablespoons)

• Light soy sauce (2 spoons)

• Dark soy sauce (1 spoon)

• Rock sugar (about 10)

• Salt (appropriate amount)

• Cooking oil (appropriate amount)

• Green tea seasoning（3g）

Instructions

1. Wash the beef brisket, cut it into 2-3 cm square pieces, soak it in cold water for about half an hour, changing the water 1-2 times during this period to remove the blood.

2. Peel the potatoes and carrots, cut them into dice; cut the onions into pieces; cut the scallions into sections; slice the ginger; flatten the garlic and set aside.

3. Add cold water to the pot, add the beef brisket pieces, add the scallion sections, ginger slices, and 1 tablespoon of cooking wine, boil over high heat, skim off the foam, and cook for another 2-3 minutes, remove and rinse with warm water, and drain the water.

4. Pour an appropriate amount of cooking oil into the pot, add rock sugar after the oil is hot, and slowly stir-fry over low heat until the rock sugar melts and turns caramel color.

5. Pour the blanched beef brisket pieces into the water, stir-fry evenly, and coat the surface with sugar color.

6. Add ginger slices, garlic, dried chili peppers, star anise, cinnamon, bay leaves, and onion pieces, stir-fry until fragrant.

7. Add 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, and 1 tablespoon of dark soy sauce, and continue to stir-fry evenly to color the beef brisket.

8. Pour the fried beef brisket into a casserole, add enough hot water to cover the beef brisket, boil over high heat, then turn to low heat, cover the pot and simmer for 1.5-2 hours until the beef brisket becomes soft.

9. If using a pressure cooker, press for 30-40 minutes after the steam comes up.

10. After the beef brisket is stewed until soft, open the lid, add potato cubes and carrot cubes, stir evenly, cover the lid again, and continue to simmer on low heat for 20-30 minutes until the potatoes and carrots are cooked.

11. Add appropriate amount of salt to taste, cook over high heat until the soup is thick, sprinkle with Green tea seasoning and serve