300 grams of beef? Three potatoes? 1 carrot? Half an onion bean 1? Amorphophallus konjac silk for 2 people 150g.
Attachment others
Lin Wei 1/2 tablespoons? Beer 150ml? 5 tablespoons soy sauce? 3 tablespoons of sugar? Japan stock 250 ml
The practice of beer potato stew
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1
Potatoes and carrots, peeled and diced.
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2
Onions with roots, cut into strips longitudinally.
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three
Cut the beans into sections
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four
Clean the konjac silk and heat it with hot water to remove the unpleasant smell.
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five
After the cast iron saucepan is preheated, add oil and fry the beef slices.
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six
Don't stir-fry the beef slices until they are fully cooked. Take them out and pour the vegetables into the pot and stir-fry until fragrant.
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seven
Stir-fry the onion until it is slightly transparent, and then return the beef slices to the pot.
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eight
Pour beer, broth, soy sauce, fennel, sugar and shredded konjac in turn, and stew.
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nine
When the soup is about to boil in the pot, remove the floating foam from the pot.
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10
Make a lid slightly smaller than the pot to cover the ingredients to promote the convection of the ingredients and make the taste even.
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1 1
After stewing for 20 minutes, when the potatoes and carrots are soft, add the beans and stew for another 2 minutes.
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12
Cut the konjac shreds before taking them out of the pan, which is convenient for loading.
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13
When the beans are cooked, take them out of the pot and put them on a plate.