2, green onion slice, ginger slices, dry red chili pepper amount (according to their own degree of spiciness), three or four grains of spices, peppercorns a dozen grains of cinnamon a small piece;
3, four white porcelain spoons Pixian bean curd chopped fine;
4, a lettuce Peeled and cut hobnail block, a carrot peeled and cut hobnail block;
5, the pot of oil thirty percent hot, under the Pixian bean paste, small fire stir fry red oil, down into the beef block to medium heat stir fry, pour two white porcelain spoon of wine, continue to stir fry for two minutes;
6, into the green onion section, ginger, peppercorns, dai ming dai, cinnamon, dry red pepper, add the right amount of soy sauce for seasoning, add the right amount of old pumping color, and then stir fry! two minutes;
7, pour boiling water, the amount of water can be a little more (with this broth to do beef noodles is very good), even meat with soup poured into the casserole, add a little rock sugar, large fire boil, slow simmering over low heat for one and a half hours, put lettuce pieces and carrot pieces, and then simmering for ten minutes can be out of the pot.
Warm tips:
1, Pixian bean must be chopped fine, otherwise it will affect the appearance;
2, Pixian bean and soy sauce are salty, so do not have to put the salt;
3, casserole is best to use hot water beforehand to preheat, so as not to crack, my family's casserole is not afraid of frying the tried-and-true.
1. Wash the beef ribs, cut into 3 cm square pieces
Casserole Beef Stew
Casserole Beef Stew
2. Put the beef pieces into the pot, add water, boil on the fire, skim off the froth, cook for a while, that is, fished into a pot of warm water;
3. put the beef broth aside and clarified;
4. put the boiled The beef washed off the blood foam, into the casserole;
5. Then the clarified beef broth slowly pour;
6. frying ladle on the fire, add vegetable oil, into the onion, ginger and pepper grains stir-frying flavor, and then rushed into the cooking wine, soy sauce, and a small amount of beef broth;
7. soup boiled, then seasoned with salt, pepper, monosodium glutamate, so that the savory taste;
8. p>
8. will burn the soup and then poured into the casserole, with a strong fire, move to a small fire, cover the pot tightly, with a slight fire stew for about 2 hours and a half, see the meat rotten juice is thick that into.
Practice Editor
1. beef boiled in water, then wash the blood
casserole stewed beef
casserole stewed beef
foam;
2. boiled beef broth, skimming the blood froth, clarified and then used;
3. large fire boil, small fire slow cooking. This is the success of this dish three key decisions;
4. If the soup is too much, can not boil over high heat to collect the juice, you can remove some. If the soup is too little, you can add some.