How to make beef taro

Introduce how to make beef taro

Ingredients: 300g beef, 200g Wuyishan small taro, two fragrant leaves, Five dried chili peppers, cooking wine, soy sauce, sugar, a little ginger, a little garlic, salt, MSG, and a little sweet potato powder.

Preparation: 1) First marinate the beef slices with cooking wine and soy sauce for 10 to 30 minutes, then use sweet potato powder to mix well before adding to the pot; when marinating the beef, wash the taro and put it in the pressure cooker over high heat. Boil until mashed, about 10 minutes, take out the cold water, peel, cut into pieces and set aside. 2) Heat a little lard in a pan. When the pan is 100% hot, add a little cold oil. Put the beef (scratch the sweet potato powder evenly) into the pan and stir-fry until 8 done. Remove from the pan and set aside. 3) Wash the pot and add oil. First add the dried ginger, garlic and chili pepper, then put the taro into the pot. Stir-fry for a while. Add 30 ml of boiling water and soy sauce. When the pot boils, stir-fry the fried beef. At this time, add a little cooking wine. , a little salt, sugar and bay leaves, cover the pot and simmer for 2 minutes, remove from the pot and serve on a plate.

The gravy is rich, the taro is soft and glutinous, the beef is soft and smooth, and the taste is excellent. Friends who like spicy food can add dried chilies by themselves. Be sure to use dried chili peppers to make the beef taste authentic