Practice of burning beef with potatoes;
Main ingredients: 500g beef.
Auxiliary materials: 200g of potato, 20g of shallot (cut into small pieces), 0g of carrot150g, 0g of pepper15g, 20g of ginger (sliced), 5g of star anise and 5g of star anise.
Seasoning: old rock sugar, chicken essence, monosodium glutamate, soy sauce, rice wine, salt, vegetable oil and thirteen spices.
Steps:
1. Slice the beef in water, clean and peel the potatoes and carrots and slice them with a hob (small reminder: you can also use bamboo shoots according to your own preferences).
2. Put the old rock sugar in the pan, and then add the beef and stir-fry until it is light brown. The color of the fried sugar determines the color after stewing.
3. Add oil to the pan and stir-fry the spices until fragrant, with a teaspoon of soy sauce and soy sauce, and then add thirteen spices and a tablespoon of rice wine. Pour in beef, stir-fry and simmer for half an hour to make the beef more colorful.
4. Then add the salty flavor, stew for another hour, then add the potatoes and carrots halfway, and pour in the hot and humid water (this process can't be too little water, otherwise it's easy to paste the water pot, and it's best to fill it up at one time to prevent the second discharge, which will not taste so good! )
5. When the juice is fast and sticky, everyone put a little chicken essence and monosodium glutamate, stir-fry twice, and sprinkle a little onion or fragrant leaves to serve.
Tips
1, you can use a pressure cooker when you have little time. I personally feel that there are some differences between the taste of a pressure cooker and a slow stew.
2. If you want to stew beef loosely, you need to choose brisket meat when buying beef, and other beef with sheep tendon is more laborious to cook.