Beef Stew in Casserole is one of the distinctive dishes in the Northwest Chinese cuisine, Beef Stew in Casserole is made with beef as the main ingredient, and the cooking is based on casserole with savory taste. Beef stew in casserole features: soup and vegetables in one, soup flavor is thick, fresh and delicious.

Chinese name

Beef stew in casserole

Process:

Casserole

Flavor:

Savory

Eating:

Chinese dinner

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Dish Features

Beef Stew in Casserole

Category: Gansu Cuisine Recipes for Nourishing the Body Recipes for Winter Winter Recipes for Qi and Blood Recipes

Process: Casserole

Flavor: Salty and Fresh Taste

Serving: Chinese Dinner

Taste: Soup and Vegetable...

Main Ingredients: Beef (Bovine Ribs) 750g

Seasoning:

Beef Ribs 750g

Vegetable Oil 50g

Salt 7.5g

Soy Sauce 50g

Scallion 15g

Pepper 15pcs

Spicy Wine 15g

Ginger 7.5 g

Pepper 2 g

Monosodium glutamate (MSG) 2 g

1. Wash the beef ribs and cut them into 3-cm-square pieces;

Beef Stew in Casserole

2. Put the beef pieces into a pot, add water, bring to a boil on top of the heat, skim off the froth, and boil for a while, then put into a pot of lukewarm water;

3. Put the beef broth to clarify;

3. Put the beef broth to clarify. Clarify;

4. Wash off the blood foam from the boiled beef and put it into the casserole;

5. Then pour the clarified beef broth into it;

6. Place the frying spoon on the fire, add vegetable oil and heat it up, put in the onion, ginger and pepper grains to stir-fry and make it fragrant, and then pour in the cooking wine, soy sauce and a little bit of beef broth;

7. When the broth is boiled, add in salt, pepper powder and MSG to make it more flavorful and more comfortable, pepper, monosodium glutamate, so that it becomes savory;

8. will burn the soup and then poured into the casserole, with a strong fire to boil, moved to a small fire, cover the lid tightly, stewed with a slight fire for about 2 hours and a half, to see the meat rotten juice is thick into.

Practice

1. beef boiled in water, then wash the blood foam;

casserole stewed beef

2. boiled beef soup, skimming blood foam, clarification and then use;

3. large fire boil, small fire slow cooking. This is the three keys to the success of this dish;

4. If the soup is too much, do not boil over high heat to collect juice, you can remove some. If the soup is too little, you can add some