Braised beef-You Are Foodie

By Kent
29

Braised beef

I love the red, soft and smooth beef and the glutinous potatoes

Main Ingredients

beef A moderate amount of

Auxiliary Ingredients

Grass fruit appropriate amount
chinese cinnamon appropriate amount
red pepper appropriate amount
Star anise appropriate amount
Ginger slices appropriate amount
Carrot A moderate amount of
green Chinese onion appropriate amount
potato A moderate amount of

Note:1. If you don't use a casserole, don't put potatoes and carrots at the beginning. The casserole is mild and won't stew the potatoes and carrots.2. If you use a soup pot, stew the beef first. After half an hour or an hour, add potatoes and carrots after seasoning.3. I made it very clear about braised pork feet last time. If I still don't understand it, I will continue to read braised pork feet and other people's "fried sugar" log.

Step 1 . Cut beef into pieces, blanch them in water, and cut potatoes and carrots into hob pieces.

Step 2 . When the beef is fried in sugar, it turns reddish brown. The color of sugar determines the color of braised beef.

Step 3 . Add spices to stir fry the fragrance, one tablespoon of raw and old soy sauce, one tablespoon of old soy sauce and one tablespoon of cooking wine. Simmer over a low heat to color the beef.

Step 4 . Add carrots and potatoes, stir fry evenly and warm water.

Step 5 . Turn the casserole and stew for an hour to adjust the salt flavor. Continue to simmer for an hour.

Step 6 . Finally, put monosodium glutamate to improve the taste.

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