Step 1: Peel potatoes, wash them, cut them into blocks, and soak them in clear water. Slice ginger and cut onion.

Step 2: Wash the beef, cut it into blocks against the grain, blanch it in boiling water to remove blood and odor, and drain it for later use. (You don't have to wash the beef, but it's also good to soak it in oil directly. Of course, vegetables and radishes have their own advantages, because beef is easy to cook and toughen, so it's difficult for beginners to start. You have to grasp the heat and stir-fry time very accurately to eat tender beef. Of course, if you want to eat stewed beef, it's another matter.)

Heat a pot, add a proper amount of oil, saute ginger slices and shallots until fragrant, add beef pieces and stir-fry a few times, add 1 tbsp of soy sauce king, 1 tbsp of cooking wine, add half a tbsp of vinegar, and stir-fry over high heat to change color.

Step 4:

Pour 1.5 bowl of water into the pot, add star anise, cinnamon and fragrant leaves, cover with high fire and boil for 50 minutes.

Then pour in potato pieces, stir well with beef, cover with low heat and stew for another 30 minutes.

Step five:

Open the fire to collect the juice, add appropriate amount of starch until the soup in the pot is thick, add a tablespoon of salt, a little sugar and monosodium glutamate to taste, and sprinkle with chopped green onion to serve.

Potato beef soil 2: curry potato beef

Practice 2

Step one:

Wash the potatoes and cut them into pieces for use. Wash the beef, cook it in the pot for 15 minutes and pick it up for use.

Step two:

Add a little oil to the pot, pour in the potato pieces and stir-fry for a few minutes. Then add curry pieces and put them all in, because I still have more potatoes.

Step 3:

Stir-fry the curry, stir-fry it on low heat, and don't burn it. Then a bowl of water, boil and put the potato curry away for later use.

Step 4:

Put a little oil in the pot, stir-fry the minced garlic, pour in the cooked beef and stir-fry, add cooking wine and soy sauce and stir-fry a few times. Then pour in the curry potatoes, and add water to the potato pieces. Step 5: Bring the fire to a boil and turn it to a low heat for 20 minutes, so that the potatoes can be worn out with chopsticks and need not be cooked. No need to add salt, because curry itself is salty.

Practice 3

Step one:

Cut beef into shreds from the cross section, and soak the shredded beef with starch, soy sauce and cooking wine; Wash and peel potatoes and cut them into shreds.

Step two:

Heat up the oil, first put the onion and ginger in the wok, then stir-fry the shredded beef in the wok, then add the shredded potato, add the soy sauce, salt and curry powder, and stir-fry for a few times with high heat.

Practice 3

Step 1: Cut beef into cubes, and cut potatoes, carrots and peppers into hob blocks.

Step 2: Add cold water to the beef and put it in the pot at the same time. After boiling, continue to cook for 2 minutes.

Step 3: Take out the beef, and use hot water to wash away the floating foam on the beef surface.

Step 4: Add beef and hot water to the pot, and add onion, ginger, garlic, fragrant leaves, fennel, cinnamon and red pepper.

Step 5: Add cooking wine, soy sauce, soy sauce, soybean sauce, sugar and corn oil after boiling, and simmer for 40 minutes.

Step 6: Add potatoes and carrots, add appropriate amount of salt and continue to simmer for 15 minutes.

Step 7: Add green pepper and continue to simmer for 5 minutes. Step 8: Add monosodium glutamate and sesame oil and take it out of the pot. Step 9: Turn on the fire to collect the juice. When the soup in the pot is thick, add a tablespoon of salt and a little sugar to taste, and sprinkle some chopped green onion to serve.

Note: If your beef is all lean meat, I added two spoonfuls of oil after boiling the beef for the first time, and added a little sesame oil when cooking, also to improve the taste. If the beef you use contains fat, this step can be completely omitted. When I cooked this potato roast beef, I made a slight improvement on the traditional way.

Step 10: Do not fry the beef. After blanching, stew it with water and seasoning. This will not only reduce the oil, but also keep the nutrients of the ingredients from losing to the maximum extent. Compared with the thick oil red sauce, it is slightly lighter, but more beneficial to health. Step 11: In addition to beef and potatoes, add carrots, green peppers and other vegetables in moderation, which not only enriches the nutritional value of the whole dish, but also effectively improves the monotonous color of the dish, and at the same time can relatively reduce the burden on our stomach.

Practice 4

Peeling and washing beans, cutting into pieces and soaking in clear water; Slice ginger and cut onion.

Collect the juice over high fire. When the soup in the pot is thick, add 1/5 tablespoons of salt, 1/3 tablespoons of chicken powder and 1/6 tablespoons of sugar to taste, and then take out the pot.

Essentials: When stewing beef, add enough water at a time, first boil it with strong fire, and then change it to a small fire.

Practice 5

1, cut the sirloin into pieces about 1.5 cm square; 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, then add the chopped beef brisket and cook it to change color, then take it out and drain it for later use. This step is to remove the blood stain and fishy smell in the beef brisket.

3. Pack the spices of the stew, aniseed, cinnamon, Amomum tsaoko, fragrant leaves, orange peel, tea, kaempferia, etc. in boxes or disposable medicines, and buy ready-made disposable stew seasoning.

4. Heat the wok, add 3 tablespoons of oil, stir-fry the burdock pieces, stir-fry the water in the burdock, add rock sugar and stir-fry, then add soy sauce and cooking wine and stir-fry.

5, add enough boiling water (not to have a burdock), add the spices of the stew, boil, and 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 braised beef, fry the potatoes in a small amount of oil until the surface is golden. This is done to reduce the time for stewing potatoes, and also to prevent potatoes from pasting on the pot when stewing potatoes. 7. When the beef is stewed, add the fried potatoes and carrots, cover with low heat and stew for 15-20 minutes to soften the potatoes.

8. After the potatoes become soft, open the lid and turn it into a big fire, so that the soup can be thickened. You can turn it properly to avoid sticking to the pot, and finally add salt and sesame oil to taste.

Roasted beef with radish

1. Cut beef into pieces, roll it in boiling water to remove blood, wash it, and marinate it with a little salt and cornmeal. 2. Peel potatoes, cut them into pieces, wash them, and soak them in cold water to remove excess starch.

3. When the oil is cooked, add dried chili, pepper and shredded ginger to stir fry until fragrant, then add marinated beef and stir fry until it changes color. 4. Heat water, a little soy sauce, ginger pieces, five spices or five spices powder, and stew over medium heat.

5. In another pot, heat water and a little salt, and cook the potato pieces until they are half cooked (that is, they are still hard after being fished out, only a little discolored).

6.5- 10 minutes later, stew the potatoes and beef together on low heat, and add appropriate amount of salt.

7. Decide the cooking time according to your favorite softness.

Practice 6

1, first cut the beef into small pieces of two centimeters square.

2. Blanch the beef in boiling water and remove the blood foam.

3. Take the pan, insert a small amount of oil, pour in the onion and ginger, then insert the beef, stir fry, then insert the right amount of soy sauce, aniseed, cinnamon, a small amount of sugar, and the right amount of salt, and finally insert enough water. If the beef has not passed, put it on a big fire, and then close the lid.

4. After the water in the pot is boiled, you can turn down the fire. The beef in the pot is stewed with a small fire, and you can smell the fragrance in less than half an hour. Keep stewing

5. After stewing for an hour or two, the beef will be completely crisp. At this time, add the cut potato pieces and stew for ten or twenty minutes. At this time, the potatoes are almost cooked. You can insert the green and red peppers, stir fry them, and finally insert a little monosodium glutamate to get out of the pot. Lazy version of stewed beef with potatoes:

Beef steak, potato, cooking oil, salt, raw flour (bean flour), pepper, dried pepper, ginger, soy sauce, spiced or spiced powder.

Practice 7

1, beef cut into pieces 1 cm square, flying water;

2. After the oil in the pot is hot, add pepper, star anise, onion and ginger and stir-fry until fragrant, then add beef and stir-fry evenly;

3. Cook the cooking wine, add 2 teaspoons of light soy sauce and 2 teaspoons of light soy sauce 1 teaspoon, stir well, pour enough hot water into the beef, boil it with high fire, and continue to cook for 45 minutes with low fire;

4. Put the potato cutter into the pot;

5. Cut the carrot and put it into the pot and continue to cook for 25 minutes. Add salt, chicken essence and sugar and stir well until the soup is thick.