Rose brisket
Published Aug 1, 2021 at 08:36am ET

A rich and sweet shepherds purse~
Food Material List
- 1 Sirloin 500g
- 2 Rose Tea 300ml
- 3 Crystal sugar 50g
- 4 Scallion 1 roots
- 5 ginger 15g
- 6 Garlic 3 valves
- 7 Carrot 150g
- 8 Coriander A handful
- 9 soy sauce 2 tablespoons
- 10 Oyster sauce 1 tablespoon
Operational steps
- 1 Slice ginger and garlic, cut scallion into small segments
- 2 Cut the brisket into pieces and fry it in a pan until it is lightly browned (no oil is needed) and set aside.
- 3 In a separate pan, add soy sauce, oyster sauce, ice sugar and heat over low heat.
- 4 Put in the brisket and stir well.
- 5 Add onion, ginger and garlic, stir-fry well
- 6 Add rose tea and boil
- 7 Turn into a pressure cooker and put the cut carrots in it. Press for four or five centimeters or so.
- 8 Out of the pot, sprinkle with chopped coriander. Recently, I like strong painting style. Are my relatives still used to it?
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Healthcare food category
Poultry, Burst, Friends Dinner, Sour and hot, TV Special Purpose, Mousse Cake