1Rinse the whole brisket and put it in a pressure cooker. Smooth the surface with proper salt.
2Put in a proper amount of fresh water and a little water.
3Voltage cooker is pressurized for 30 minutes or more until the brisket is ripe.
4Brisket is fished out and placed in the glass baking bowl of Le Ke Glass. Try the taste. If it is not tasty, sprinkle some salt evenly. Butter is put on the surface of the brisket. The oven is preheated at 200 degrees and baked in the middle for about 20 minutes. If you dont want the surface to be too dry, you can cover it with tinfoil.
1. Beef brisket should be fatter, not too much lean meat is not only easy to crush ripe, but also very sweet. I dont have a good choice this time. Theres too much lean meat.
2. Must be crushed and cooked before roasting. Otherwise, after roasting, it will be like eating stewed ox tendons, which are not at all moist and sweet.
3. Salt can be either sea salt or common salt. It can be pumped raw or put away. Salty taste suits itself. Butter is also put at will according to its own taste.
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