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Celery sweet potato stalk
1. With lean beef, you can bring some tendons, but you can't use fat beef, otherwise the pickles will not taste good because of the butter coagulation after cooling;2. Put some Hawthorn in the beef stew. The beef is easy to rot3. Sweet potato stalks can be replaced with dried cowpeas and ferns. They are both delicious4. It will be better to put some coriander and pepper together5. Put the prepared pickles into a clean and sterile container and take them as you eat in the refrigerator
Step 1 . Soak dried sweet potato stems for 8-10 hours, wash and set aside
Step 2 . Celery (preferably tender celery), wash with leaves and set aside
Step 3 . Cut the beef into pieces, bring it to a boil in cold water, skim off the blood foam, and remove the beef
Step 4 . Heat up the pot and add oil. Stir fry ginger, pepper, seasoning, and dried chili until fragrant
Step 5 . Stir fry beef, Doubanjiang, soy sauce, soy sauce, stir fry for a while
Step 6 . Heat water and boil over high heat
Step 7 . Transfer the meat and soup to a casserole, add 2 hawthorn, preheat at low heat, bring to a boil at high heat, and then simmer at low heat
Step 8 . Stew until beef is 8 minutes cooked, then add sweet potato stalks
Step 9 . Until the sweet potato stem is 8 mature, with 1/3 of the soup remaining
Step 10 . Lower celery
Step 11 . When the celery is soft and rotten, the soup is thick and ready to serve.
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