Long steamed brisket with Sichuan pepper and chili

 

Long steamed brisket with Sichuan pepper and chili(before cooking)

Long steamed brisket with Sichuan pepper and chili (after cooking)

 

This oven steaming method is easy with minimum work and meat cooked in its own juice is moist, tasty and tender.

1. Arrange brisket or other long cooking meat in a shallow bowl, add seasonings: soy sauce, salt, brown sugar, sichuan pepper, chili, star anis, ginger, garlic, rice wine.

2. Cover the bowl with lid that do not allow any steam water to enter, steam until tender, turn meat over halfway, depending on the cut 2-3 hours.