Beef brisket provides high-quality protein, contains all kinds of amino acids, and has a very low fat content. However, it is a source of low-fat linoleic acid and a potential antioxidant. Beef brisket contains minerals and vitamin B complex, including niacin, vitamin B1 and riboflavin. It is also the best source of the iron you need every day. Let’s teach you how to make a dish using taro and brisket.

1. Taro beef brisket stew

Ingredients: 500g beef brisket, 400g taro

Accessories: appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of bay leaves, appropriate amount of fennel, appropriate amount of cardamom, appropriate amount of hawthorn Appropriate amount of powder, appropriate amount of bean paste, appropriate amount of sweet noodle sauce

Appropriate amount of tomato sauce, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of red pepper

Production process:

1. Soak the beef brisket in cold water in advance Soak out the blood for a few hours;

2. Cut the soaked beef into small pieces and add some hawthorn powder;

3. Stir evenly and marinate for half an hour;

4. Add cold oil to the pot, add the prepared aniseed, ginger slices, and green onions and stir-fry;

5. Stir-fry until fragrant, add bean paste, and soybeans Stir-fry the sauce and tomato sauce together;

6. Stir-fry briefly, then add the marinated beef brisket cubes, continue to stir-fry evenly, and stir-fry out the water;

7. Put the stir-fried beef brisket pieces into the pressure cooker, add an appropriate amount of boiling water, bring to a boil over high heat, then turn to low heat for a quarter of an hour after the pressure valve sounds;

8. Put the prepared taro pieces into the oil Fry in the pot;

9. Take the taro out after frying until the surface is slightly brown;

10. Put the fried taro into the pot, and then add the cooked beef brisket Cover the soup, bring to a boil over high heat, then reduce to low heat and simmer for fifteen minutes;

11. Add salt and other seasonings, and reduce the juice over high heat;

12. The juice is collected Add green garlic when desired, cover and simmer for one minute, then turn off the heat;

13. If you like, you can serve the pot directly to the table

2. Panda Tips

1. Soak the beef in cold water for several hours to soak out the blood, which will make the beef more delicious; marinating it with hawthorn powder can save the cooking time of the beef;

2. Stir-fry the spices, star anise, cinnamon, dried chili and other aniseed ingredients in advance. After stir-frying until fragrant, add the bean paste, soybean paste and tomato sauce and stir-fry together to bring out the aroma of the aniseed. Then add beef and stir-fry;

3. Add beef and stir-fry until the water in it is stir-fried, then put it into a pressure cooker, add an appropriate amount of boiling water, bring to a boil over high heat and then turn to low heat after the pressure valve clicks. Fifteen minutes;

4. You just need to prepare some basic aniseed ingredients at home. Of course, you need to prepare more for better taste. I made one pot at a time and can make some noodles or make some at a time. Other dishes;

5. Adding oil to the taro not only tastes more fragrant and softer, but also shortens the post-production time;

6. After preparation, fry it Put the taro into the pot, then add an appropriate amount of beef and soup, stew together until soft, then add salt and other seasonings.

The above is the production process of beef brisket pot. Welcome to add more. If you like it, please follow it and leave a message. Your attention and comments are motivation.