Practice

1. clean the brisket, cut into 3 cm sized pieces, into the stew pot with enough water to boil, skimmed off the froth and then turned to a small fire to simmer for an hour;

2. wear disposable gloves will taro peeled off the skin, cleaned and put into the brisket stew pot to simmer together for an hour;

3. eat before the adjustment of the salt flavor, sprinkle a little bit of chicken essence, green onion

Practice 2

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Efficacy

Taro is rich in starch, protein, vitamins, has a strong spleen and stomach, nourishing the body. Beef contains protein, fat and a variety of vitamins, with the spleen and kidney, nourishing the blood, strong muscles and bones. Beef and taro with food, weak spleen and stomach, loss of appetite has the role of prevention and treatment, as well as preventing skin aging effect.

Materials

Main ingredient: beef, taro, the ratio of 3:2.

Seasoning: refined salt, shaoxing wine, monosodium glutamate (MSG); green onion, ginger, daikon, cinnamon, pepper.

Production process

First, cut the beef into inch pieces, out of water in a pot of boiling water, wash the blood foam with cool water; taro clean, peeled and cut into rolled pieces. Then boil the pot on the fire, add the right amount of water, down into the water out of the beef block, and will be onion segments, ginger slices, big material, cinnamon, peppercorns with gauze into the gauze bag on the big fire, change the small fire. Nine ripe, with refined salt, shaoxing wine to adjust the taste, and then taro into the pot, stewed until the beef block crispy, remove the packet, add monosodium glutamate stir can be eaten.