250g yak gizzard, 2 carrots, iron stick yam 1 root, ginger 1 small pieces, white wine 1 small spoon, soy sauce 1 small spoon, appropriate amount of water, and coriander 1.

Production method:

1. Thaw yak breast in advance, rinse it with clear water after thawing, then cut it into small squares of about 2cm, soak it in clear water for about half an hour, and take it out;

2. Put the beef into an enamel pot, then add a proper amount of water, and cook with a gas stove on medium heat;

3. Using a spoon or spatula to remove the blood foam in the water is helpful to remove the fishy smell in beef;

4. Add white wine and washed ginger slices to the pot. Adding white wine will help deodorize;

5. Cover the lid and simmer for about 2 hours. Pay attention to the amount of water during stewing. Don't let the water in the pot boil dry. It is best to add enough water at one time before stewing, and then add boiling water when the water is not enough. Remember not to add cold water;

6. Wait for the beef to stew for about 2 hours and start preparing carrots and yams. Firstly, peel and wash carrots and yam respectively, and then cut into hob blocks;

7.2 hours later, open the lid of the enamel pot, add carrots, yam and soy sauce, cover and continue to stew;

8. After stewing for about 15 minutes, add a proper amount of salt and continue stewing for about 15 minutes;

9. Stew until the carrots and yams become soft and rotten, uncover the lid, change the fire to stew for about 3 minutes, then turn off the soup and turn off the fire;

10, sprinkle a little washed and chopped parsley for ornament after turning off the fire;

Tips:

1. Soak beef in clear water before cooking. Blood and dirt in brisket can be well removed by soaking. It is recommended to change the water several times when soaking.

When stewing brisket, it is best to add enough water at one time. If you find that there is not enough water in the middle, you'd better add boiling water instead of cold water. When hot meat meets cold water, the surface of breast meat will shrink and tighten, so the stewed breast meat will be difficult to eat, which will seriously affect the taste;

3, pay attention to the heat in the process of stewing, keep a small fire and simmer slowly throughout the whole process, the same principle as soup, careful and slow stewing can stew the burdock, which tastes very fragrant;

4. Adding white wine in the process of stewing can make burdock stew rotten and delicious. If you don't have white wine at home, you can use cooking wine or vinegar, not too much. 1 teaspoon.