Comments on: Braised Beef with Potatoes https://www.chinasichuanfood.com/sichuan-braised-beef/ Chinese Recipes and Eating Culture Thu, 13 Oct 2022 12:29:01 +0000 hourly 1 https://wordpress.org/?v=6.2.5 By: Kim https://www.chinasichuanfood.com/sichuan-braised-beef/comment-page-1/#comment-1227740 Sat, 10 Jul 2021 20:18:17 +0000 https://www.chinasichuanfood.com/?p=18059#comment-1227740 Why do we need to soak the beef brisket for 30 mins before start cooking?
How long do I need to cook in instant pot for 2 LB and 1 LB beef?

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By: Elaine https://www.chinasichuanfood.com/sichuan-braised-beef/comment-page-1/#comment-1223704 Fri, 25 Jun 2021 13:23:46 +0000 https://www.chinasichuanfood.com/?p=18059#comment-1223704 In reply to Kim.

You can replace doubanjiang with other chili sauce and skip Sichuan peppercorn. As long as all the other ingredients are all gathered, the flavor can be 70% similar.

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By: Kim https://www.chinasichuanfood.com/sichuan-braised-beef/comment-page-1/#comment-1223209 Thu, 24 Jun 2021 02:21:55 +0000 https://www.chinasichuanfood.com/?p=18059#comment-1223209 Look yummy.
May I know what type/brand of Sichuan doubanjiang you using?
I don’t have any Sichuan doubanjiang and peppercorn at home, is there any suggest substitution?

Thanks

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By: Elaine https://www.chinasichuanfood.com/sichuan-braised-beef/comment-page-1/#comment-1181478 Thu, 18 Feb 2021 03:01:16 +0000 https://www.chinasichuanfood.com/?p=18059#comment-1181478 In reply to Ashley Adams.

Yes, this is super great with noodles. You need to make a soup base just like regular noodles for example this one, with seasonings. Then top this on noodles.

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By: Ashley Adams https://www.chinasichuanfood.com/sichuan-braised-beef/comment-page-1/#comment-1172101 Tue, 12 Jan 2021 21:11:12 +0000 https://www.chinasichuanfood.com/?p=18059#comment-1172101 Hi Elaine if I wanted to serve this with noodles, what kind would you suggest?

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By: Elaine https://www.chinasichuanfood.com/sichuan-braised-beef/comment-page-1/#comment-1155132 Mon, 26 Oct 2020 02:33:41 +0000 https://www.chinasichuanfood.com/?p=18059#comment-1155132 In reply to Ray.

Ray,
I am using Chinese large onion actually. It is ok to use both types.

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By: Ray https://www.chinasichuanfood.com/sichuan-braised-beef/comment-page-1/#comment-1154876 Sun, 25 Oct 2020 08:11:04 +0000 https://www.chinasichuanfood.com/?p=18059#comment-1154876 Thank you for your recipe, I was looking at your pictures and was getting confused about the ‘leek onion’ as it looks more like spring onions – aren’t they usually much thicker?

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By: Elaine https://www.chinasichuanfood.com/sichuan-braised-beef/comment-page-1/#comment-1121983 Tue, 16 Jun 2020 00:26:58 +0000 https://www.chinasichuanfood.com/?p=18059#comment-1121983 In reply to Mak.

I add the cooking wine in later simmering process.

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By: Mak https://www.chinasichuanfood.com/sichuan-braised-beef/comment-page-1/#comment-1121949 Mon, 15 Jun 2020 21:32:19 +0000 https://www.chinasichuanfood.com/?p=18059#comment-1121949 Hi Elaine

When do you put in the remaining 3 tablespoons of the chinese cooking wine? I can see 1 TBSP being used in the blanching but not sure when to add the rest.

Thank you

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