working methods
1. Cut the sirloin into cubes of about 1.5 cm; Wash potatoes and carrots, peel them and cut them into hob blocks of appropriate size.
2. Put a proper amount of water into the pot, boil it, add the chopped brisket, cook it until it changes color, then remove it and drain it for later use. This step is to remove the blood stains and fishy smell from the brisket.
3. Seasoning for stew, aniseed, cinnamon, Amomum tsaoko, fragrant leaves, orange peel, tea, kaempferia, etc. Put it in a box or disposable medicine, and buy ready-made disposable stew seasoning.
4. Heat the wok, add 3 tablespoons of oil, saute the burdock slices, saute the water in the burdock, add the rock sugar and stir fry, then add the soy sauce and cooking wine to stir fry.
5, add enough boiling water (no burdock), add the spices of the stew, boil, skim off the floating foam. Turn to low heat, cover and stew for 40-60 minutes until the beef is crisp and rotten.
6. When braising beef, fry potatoes with a little oil until the surface is golden. This is done to reduce the time of stewing potatoes, and also to prevent potatoes from pasting on the pot when stewing potatoes.
7. After the beef is stewed, add the fried potatoes and carrots, cover and simmer for 15-20 minutes, and the potatoes will become soft.
8. When the potatoes are soft, open the lid and turn to high heat, so that the soup can be thickened. You can turn it over properly to avoid sticking to the pot, and finally add salt and sesame oil to taste.
Pour the food directly on the rice.