Stewed beef in casserole takes beef as the main ingredient and casserole as the main cooking method, which is salty and fresh. Characteristics of beef stew in casserole: soup and vegetables are integrated, the soup is rich and delicious.

The practice of stewing beef in casserole;

Stewed beef in casserole

Ingredients: 750g beef (ribs).

Seasoning: vegetable oil 30g, salt 8g, soy sauce 30g, 15g shallot, 5g pepper, 15g cooking wine.

Production process:

1. Wash beef tendon and cut it into 3cm square pieces;

2. Put the beef pieces into the pot, add clear water, boil on fire, skim off the floating foam, cook for a while, take them out and put them in a warm water basin;

3. Put aside the beef soup for clarification;

4. Wash the cooked beef pieces to remove blood foam and put them in a casserole;

5. Then slowly pour in the clarified beef soup;

6. Put the frying spoon on the fire, add vegetable oil and heat it, add onion, ginger slices and pepper granules and stir-fry until fragrant, then pour in cooking wine, soy sauce and a small amount of beef soup;

7. After the soup is boiled, add salt, pepper and monosodium glutamate, which is salty and delicious;

8. Pour the cooked soup into the casserole again, boil it with high fire, move it to low fire, cover the lid tightly, and simmer for about 2 and a half hours until the rotten gravy is thick.