Beef with tangerine peel(chen pi niu rou jie sai si fang cai )

Beef with tangerine peel

Introduction:

"Tangerine peel is actually the peel of oranges we usually eat. The longer it is placed, the stronger its efficacy is, so it is called tangerine peel. According to traditional Chinese medicine, tangerine peel is hard-working and warm in nature. It has the effects of warming the stomach and dispersing cold, regulating qi and strengthening the spleen. It is suitable for people with stomach fullness, indigestion, loss of appetite, cough and phlegm

Production steps:

Step 1: cut the beef brisket into 5 cm pieces, soak in water for 1 hour, blanch in cold water for 5 minutes, skim off the blood foam, take out for standby, soak the tangerine peel in warm water, and scrape off the inner flesh;

Step 2: put the processed main material, seasoning and water into the pot;

Step 3: cover the pot and start the function of Sufu hoof;

Step 4: after cooking, stir the ingredients in the pot evenly.

Materials required:

Beef Brisket: 1000g

Ginger: 1 yuan

Water: 1200 ml

Tangerine peel: 3 yuan

Salt: 6 g

Precautions: 1. Choose the beef brisket carefully to avoid buying it; 2. This dish doesn't need extra seasoning, so it's delicious.

Production difficulty: simple

Technology: stir fry

Production time: several hours

Taste: other

Chinese PinYin : Chen Pi Niu Rou Jie Sai Si Fang Cai