material

Fresh potatoes, beef, soy sauce, salt, raw flour, clear oil, green pepper, red pepper, chicken essence.

working methods

1, beef slices with salt, soy sauce, a few drops of clear oil and cornmeal.

2. Cut fresh potatoes into thick slices and green peppers into rings.

3. After burning oil in a hot pot, the beef slices quickly slide over and remove them for later use.

4. Add salt to the remaining potato chips in the oil, stir-fry them to taste, and spray a little water for stew.

5. When the potatoes are cooked, pour in beef and pepper rings, spray soy sauce and stir well, and sprinkle with chicken essence.

Second, roast beef with scallion.

material

500g beef, scallion 1 root, a little garlic, soy sauce, salt, chicken powder, white pepper, sesame oil, starch, egg white, cooking wine, soy sauce.

working methods

1. Slice beef, add egg white, cooking wine and soy sauce, marinate for 10 minute, and add starch and cooking oil.

2. After the oil in the pot is hot, add half of the onion and minced garlic and stir fry.

3. Add beef and stir-fry until it is nearly done. Add the remaining onion, soy sauce, salt, chicken powder, white pepper and sesame oil and stir fry.

Third, stew beef.

working methods

1. Soaking beef tendon seems to be called blood-drawing soup, that is, changing blood water into clear water. This way, there will be less foam when it is cooked. Then cut into large pieces. I cut four pieces of beef tendon, because it was too small, and the water lost a lot, and the meat was easy to firewood.

2. Heat the wok over medium heat, add a little oil, add ginger slices, saute garlic and onion until soft. Then add the chopped beef and stir-fry until the surface of the beef shrinks and turns white.

3. Then add water. You don't need to add too much water. Just cover the beef for 7 minutes, because the beef will come out and shrink. If you add too much water, the taste will not be strong enough. Of course, my baby pot is better sealed, and there won't be a lot of water in the stew process. If the pot leaks a lot, it may be necessary to add more water.

4. Then add seasoning, marinated steamed buns, tsaoko and aniseed. I put them according to the beef cooked by Mao Mao's mother, because I prefer the taste of Mao Mao's mother. Therefore, 2 tablespoons of Shaoxing wine, 3 tablespoons of Jin Lan soy sauce, 2 tablespoons of soy sauce and 1/2 tablespoons of salt are added here. You can also add some ketchup. This time a tomato was added, but no ketchup was added. It doesn't matter if you don't add it. It doesn't matter.

5, then boil over medium heat, skim off the floating foam, and turn to low heat for stew. After stewing for two hours, add rock sugar and stew for another hour. ***3 hours. Then taste it and add some salt if it is not enough. The beef stew is soft and rotten, and the tendons are transparent. You can gently insert chopsticks into the meat, the tendons are sticky and the texture is not dry. Then, turn off the fire, cut the meat into small pieces with scissors for cutting cooked food and soak it back in the soup. The taste is very pure.