Stewed beef with fungus and carrot-You Are Foodie

By Moira
70

Stewed beef with fungus and carrot

The fat and thin beef brain meat, combined with carrots and agaric, tastes delicious but not greasy. The fat meat is stewed and naturally dissolved in the soup

Main Ingredients

Auxiliary Ingredients

salt 2 tsp
Big material 2 petals
ginger 3-4 pieces

Beef skimming blood foam is an essential step to remove the fishy smell. In addition, the beef stewed with fat and thin tastes better. If it is too thin, it will make firewood. The beef is stewed slowly with its own oil, and vegetable oil is no longer added. The soup tastes more delicious.

Step 1 . Soak the beef for 2 hours and remove the blood. Cut into pieces.

Step 2 . Add cold water to the pot, put the beef into the pot, and leave the blood foam after boiling.

Step 3 . Cut ginger slices, cut carrots into hobs, pick and wash fungus, dice tomatoes, and set aside.

Step 4 . Add the ingredients, ginger slices and diced tomatoes and simmer over low heat for 90 minutes

Step 5 . The beef is basically stewed, add agaric and carrot pieces, and stew for half an hour

Step 6 . Add 2 small flat spoons of salt, take it out and put it on a plate

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