Stewed beef with potatoes
Ingredients: burdock, potatoes,
Accessories: carrots, green onions, ginger, star anise, cinnamon, fragrant leaves and dried peppers.
Seasoning: soy sauce, salt, chicken powder, sugar and pepper.
Stewed beef brisket with potatoes
1. Let's start preparing ingredients.
First of all, we prepare a piece of beef brisket, which is beef belly with tendons, meat and oil flowers. Cut it into thick slices first, and then cut it into diced beef about 2 cm for later use. Prepare a potato, peel it, and cut it into hob blocks with uniform size for use. Prepare a carrot and cut it into the same hob for later use.
2. Let's start preparing auxiliary materials.
Prepare a section of green onion, cut into onion rings, a piece of ginger, cut into ginger slices, put them all together, and then grab a few star anise, three cinnamon and five fragrant leaves for later use.
3. Let's blanch the beef brisket.
Put beef in a pot with warm water, and pour a little cooking wine to remove the fishy smell. The ethanol in the cooking wine can dissolve the amine substances that produce fishy smell in the meat, and its fishy smell will be taken away with the evaporation of alcohol during the heating process. After the water is boiled, remove the floating foam from the pot, blanch for 30 seconds and pour out the water. This step is mainly to boil the blood in the beef and the residue that can't be washed by cold water.
4. Let's start cooking
Heat oil in the pan, pour in spices such as onion, ginger, star anise, etc., then grab a few dried peppers and stir them together. After stir-fry the fragrance, pour in appropriate amount of water along the edge of the pan, pour the beef into the pan, add appropriate amount of old-fashioned background color to stir the color evenly, add a spoonful of salt to stir and melt, and turn to high fire to boil the soup.
5. Start stewing in a pressure cooker.
Then pour the soup and meat into the pressure cooker. After SAIC, turn the heat down to 10 minute, and stew the beef until it is cooked and tasty.
6. Continue cooking below.
/kloc-After 0/0 minutes, first remove the air pressure valve to deflate, then pour the beef back into the wok, pick out the spices, pour the potatoes and carrots in, cover the lid and simmer for 8 minutes, and stew the potatoes and carrots until they are soft, so that their nutrition can be integrated into the soup.
It's time for us to open the lid and make up the taste. Add a spoonful of salt, a spoonful of chicken powder, a spoonful of sugar and a spoonful of pepper to stir and melt the seasoning. After the ingredients are tasted, they can be put on the plate. Finally, sprinkle a little chopped green onion and serve.