Practice editing
1. Remove both ends and lateral ribs of beans and wash them.
2. Wash the beef and cut it into thin slices.
3. Heat the frying spoon with soybean oil, add onion, ginger, garlic and star anise, stir well, add soy sauce, cooking wine and chicken soup, add sliced meat to boil, skim the floating foam, burn until the sliced meat is soft and rotten, add beans, stew over high fire until the beans are soft and rotten, add refined salt and monosodium glutamate, stir well, pour sesame oil, and put the spoon in a bowl.
Beef tenderloin100g white kidney bean 500g
Composite editor
Ginger 1 0g chive 5g star anise 2 dried tremella 30g white pepper a little cooking wine1tablespoon broth 250ml.
Practice editing
1. Rinse the dried tremella with clear water, then soak it in cold water for about 20 minutes, then break off the roots and select them into small flowers.
2. Wash ginger and cut into thin slices. Wash and chop shallots.
3. Cut the tenderloin into small pieces and marinate it with water starch, salt and cooking wine 10 minute.
4. Put the soup stock, ginger slices, onion segments and star anise into the pot, add white kidney beans and cooking wine, bring to a boil with high fire, and then simmer for 40 minutes.
5. When the white kidney bean skin is smooth and transparent, add the marinated beef fillet and small tremella, and continue to stew for 15 minutes.
6. Finally, add white pepper and chopped chives.
Ingredients: 900g beef, 200g kidney bean, 0/50g yuba/kloc. Accessories: 1 ginger, 1 garlic, 3 star anise, 2 dried red peppers, 3 seasonings: 3 teaspoons of salt, 1 teaspoon of pepper.
Production method editing
1 Wash beef, cut into pieces, put it into a basin, soak the bleeding water with cold water, and change the water frequently until there is no blood.
Soak yuba, wash, cut into sections, cut green pepper into sections, slice ginger and beat garlic.
Wash kidney beans and peanuts and soak them in advance.
4 Wash the beef, put it in a pressure cooker, and add star anise, dried red pepper and salt. Cover, steam and press for 20 minutes.
5 Pour the pressed beef into the wok and bring to a boil.
6 Add kidney beans and peanuts, add salt and pepper, bring to a boil with high fire, and stew with low fire 1 hour.
7 Add ginger slices and continue stewing for 20 minutes.
8 add yuba and cook until the soup is slightly less.
9 add soy sauce and adjust the taste.
10 turn to medium heat and collect soup; Add green peppers and cut off the raw materials.