Taro has always been my favorite food with meat, whether it's ribs, brisket or pork belly. Hard taro is stewed in clear soup at high temperature, full of gravy, almost integrated with brisket. Soft and rotten beef brisket with soft and glutinous taro and a bite of rice, it's delicious. Of all the delicious brisket I have cooked, I think only the tomato brisket pot can match it.

material

Beef brisket 300 grams

5 taro

Cooking wine 1 tablespoon

1 tablespoon soy sauce

2 onions

Garlic 1 head

Ginger 1

Proper amount of salt

Sugar 1/2 tablespoons

Practice steps

1, beef brisket cut into pieces for later use.

2. Peel the taro and cut the hob.

3, beef brisket cold water blanching

4. Pour chopped green onion, Jiang Mo and minced garlic into the pot.

5. Then pour the brisket into the pot and stir-fry until the color is the highest.

6. Pour the cooking wine, soy sauce and sugar into the pot and stir well.

7. Pour boiling water into the pot without adding ingredients.

8. Bring to a boil with high fire, cover the pot and simmer 1 hour.

9. Finally, pour the taro and salt into the pot and stir well. Cover the pot and stew for 20 minutes.

10, sprinkle with chopped green onion to eat!

skill

The minced onion, ginger and garlic should be small and fragrant, otherwise it will be easy to paste.