Beef is rich in protein, iron and other trace elements. It is a very nutritious ingredient. Today, this dish of braised beef with bamboo shoots is one of the classic dishes in Sichuan restaurant. It is also a dish I like very much.


600g beef brisket
800g bamboo shoots
1 green onion
Ginger slice 3
4 cloves garlic
1 octagonal
2 fragrant leaves
1 small piece of cinnamon
A small piece of Sannai
2 tablespoons chili sauce (bean paste)
3 slices of pickled ginger
4 pickled peppers
2 tablespoons cooking wine
15 pepper
6 dried peppers
A little salt
3 tablespoons raw soy sauce
2 tablespoons braised soy sauce
1 tablespoon soy sauce
A little sugar
1 coriander


Step 1
The bamboo shoots bought in the vegetable market are cut into two parts and boiled in a pot to remove the astringency.

Step 2
Soak the cooked bamboo shoots in cold water for a while.

Step 3
Cut into 4-5cm long sections for standby.

Step 4
Cut the beef brisket into large pieces, put it into the pot in cold water, add scallion, ginger slices and 1 tablespoon cooking wine, boil and cook for 10 minutes.

Step 5
Let the cooked beef brisket cool a little

Step 6
Cut into 3 * 3cm pieces.

Step 7
Prepare seasoning, 6 dried peppers, 1 star anise, a small piece of cinnamon, a small piece of Sannai, about 15 pepper, and cut garlic in half. Slice ginger.

Step 8
Heat oil in a cold pot at 50% oil temperature, add beef brisket and stir fry for 2 minutes.

Step 9
Add seasoning and stir fry until fragrant.

Step 10
Remove the beef, put two tablespoons of chili sauce (or bean paste) into the oil, stir fry the red oil and stir well.

Step 11
Seasoning: add a spoonful of cooking wine, three spoonfuls of raw soy sauce, two spoonfuls of braised soy sauce, one spoonful of old soy sauce, a little sugar and stir well.

Step 12
Then pour in the bamboo shoots and stir fry for about 2 minutes.

Step 13
Pour all ingredients into the soup pot and add 2000 ml of water. Open the fire, cover and burn. After boiling, turn to medium and small fire for 1.5 hours (pressure cooker for half an hour).

Step 14
Try the taste and add salt as appropriate. At this time, add pickled pepper and ginger to stimulate the fresh spicy taste (not too spicy), and then burn it over a low heat for about 20 minutes.

Step 15
Just sprinkle some coriander on the pot.