The practice of beef stew in casserole;
Ingredients: cooking wine, soy sauce, soy sauce, bean paste, onion, ginger, garlic, rock sugar, pepper, star anise, dried Chili, fragrant leaves, cinnamon and dried tangerine peel.
1. Cut the beef, the size is about 3×3cm, wash it with blood for 4-5 times, then soak it overnight, and rinse it again for 7-8 times the next morning until the water looks clear.
2. Add beef, 3 slices of ginger and 2 tablespoons of cooking wine to the cold water in the casserole, cook for a while, remove the floating foam until the soup is clear, and clear the soup for later use.
3. Heat oil in a wok, add a proper amount of rock sugar to color, and then add beef and stir fry to change color. First, add pepper, star anise, fragrant leaves, cinnamon, fennel, dried pepper and dried tangerine peel, and continue to stir-fry until the dried pepper turns amber. Then add onion, ginger and garlic bean paste and stir fry for 2 minutes. Finally, add clear soup and cook for 5 minutes.
4. Pour all the materials in the wok into the casserole, add boiling water 1 hour, and turn off the fire for about 5- 10 minutes.
Points to note:
1, beef must be soaked for a long time.
2. At the time of final stewing, the time can be increased to 2 hours according to personal taste.
Advantages of casserole stew:
Casserole is a unique cooker in China, which is characterized by poor thermal conductivity. This feature is not only the shortcoming of casserole, but also its outstanding advantage.
Casseroles are especially suitable for tender meat chickens and ducks, especially for soup. Can keep the food and soup in the pot slightly boiling for a long time. Because of a small fire, the meat can rot for a long time, and the soup is delicious, which is very unique.
Using wok and aluminum pot cook the meat and soup can't achieve such good results. The casserole has excellent heat preservation performance, so that the soup is not easy to get cold.
Casseroles are also suitable for frying Chinese medicine. It will not destroy the efficacy by chemical reaction with various components in traditional Chinese medicine. If the traditional Chinese medicine is boiled in an iron pot, it is easy to make the medicine ineffective.