Food seasoning: beef, salt, monosodium glutamate, thirteen spices, tomato, garlic, carrot, rice wine, (onion), vegetable oil, onion, soy sauce, and soy sauce. Production process:
The first step is to choose 1 piece of fresh beef in the market. First, choose tendon meat, clean it first, then cut them into pieces with a flower knife. In addition, prepare 1 carrot and 1 potato in advance, clean and peel them, then cut them into hob pieces and put them into plates respectively.
Step 2: Next, put the cut beef into the pot with cold water, and at the same time, add a little rice wine to remove the fishy smell. After the fire boils, skim off all the boiled blood foam, fish it up, rinse it in clean water, and then set it on the plate again for reservation after controlling the moisture. It is very necessary to draw water when making stewed beef with potatoes.
Step 3: Cook the oil in the pan. After the oil is cooked, add a small amount of garlic paste, stir-fry until it is fragrant, then pour in diced tomatoes (if necessary, add some minced onion). At the same time, when it becomes popular, stir-fry until it is pulpy (very important), add a proper amount of soy sauce, a small amount of colored soy sauce, and a little better beef.
Step 4: Boil the soup, skim the floating foam again, add a little salt, monosodium glutamate and thirteen spices, cover the pot, then simmer for 30-45 minutes until the beef is crispy and delicious, halfway, then pour in the potatoes and carrots prepared in advance and stew again 10min.
Step 5: Before taking out of the pot, sprinkle a proper amount of onion in the pot to decorate it, and then serve the dishes. The Chinese version of stewed beef with potatoes is made, which is characterized by delicious soup, crisp taste, easy digestion and absorption, and is especially suitable for adults and children. It is not only simple to do, but also has rich nutritional value.