With beef with the braised ingredients are too many, such as potatoes, radish, mushrooms, fungus, vermicelli, yam, etc., and I have been eating beef for many years to prove that each with the flavor is very tasty, but I found that beef and they are really a natural pair, burned to eat the most flavorful, nutritious, every time you burn a big pot at home, always eaten clean, and often eat even the soup is not left, they are the white radish and the carrot. The carrots are the white radish and the carrot.

Two kinds of radish a red and a white with beef, and then burned out with specially formulated seasonings, the finished product color red, appetizing, beef soft and chewy, white radish and carrot soft back to sweet and slag, white radish unique aroma and beef meat **** with the same rendition of the flavor of the crowd. Here's how my family makes this roast beef.

Beef roasted double Luo

Instruments: a catty of beef, a catty of carrots, carrots, three two, Pixian Douban sauce, a large spoon, four star anise, three Nai three, cinnamon a small piece of cinnamon, four pieces of leaves, a piece of ginger, garlic two or three cloves, a small piece of sugar, salt, soy sauce in moderation, a small piece of scallion flowers.

Production steps:

First step: fresh beef into the cool water pot, ignition boil boil a minute after removing, and rinse with warm water, and then dry beef water spare;

Second step: white carrots and carrots are peeled and cut into small pieces, ready Pixian Douban sauce, star anise, Sannai, cinnamon,, incense leaves, ginger, garlic;

Third step: Pour oil in the pot, when the oil is hot into the rock sugar slowly stir-fried to brown-red, and began to bubble;

Step 4: and then pour into the front ready to use the seasoning, all poured into the pot, stir-fry over low heat for another half-minute to see the color of the oil red on it;

Step 5: At this point, we blanch water in front of the beef poured into the pot with the pot of seasoning with the stir-fry for two minutes;

Step 6 : and then add boiling water, the amount of water to be no more than beef, boil over high heat and then turn to low heat and cover the pot to simmer for more than an hour;

Seventh step: white radish into the pot of boiling water to cook for half a minute to take out the standby, in advance of white radish over the water is to remove the white radish odor;

Eighth step: the beef is basically raked when the two kinds of radish and then cook over a low fire for about 20 minutes;

Ninth step