Stewed beef with cabbage and vermicelli-You Are Foodie

By Gustave
67

Stewed beef with cabbage and vermicelli

Cold weather is a good time to eat stews. You can eat them in a hot pot and feel comfortable. Chinese cabbage and radish are all good stew ingredients. Ordinary ingredients, simple and delicious, are the most real life at our table.

Main Ingredients

Auxiliary Ingredients

Chicken essence appropriate amount
salt A moderate amount of
Crystal sugar appropriate amount
Light soy sauce appropriate amount
Regular smoking appropriate amount
Baijiu A moderate amount of
Dry pepper appropriate amount
Geranium leaf appropriate amount
chinese cinnamon appropriate amount
Big stuff appropriate amount
ginger appropriate amount
scallion A moderate amount of

The last soup can be left a little more and then stewed with vermicelli. If the soup is less, the vermicelli will bubble up and the last dish will not taste good. It's a very homely stew, but it's a great dish with rice.

Step 1 . Cut the scalded beef into small pieces (a piece of butter is better).

Step 2 . Fry the butter until it is oily.

Step 3 . Add spices.

Step 4 . Add beef and stir fry.

Step 5 . Stir fry until the beef turns brown and shrinks. Add Baijiu.

Step 6 . Add water and crystal sugar.

Step 7 . Add the soy sauce and boil it over high heat.

Step 8 . Skim away the foam.

Step 9 . Turn down the heat and simmer for 1 hour and a half.

Step 10 . When the water dries quickly, add cabbage and a little water to continue.

Step 11 . Boil the cabbage soft, add the soaked noodles, and cook until the noodles are transparent and soft, add some salt, and turn off the heat with chicken essence.

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