Stewed beef with cabbage and vermicelli(niu rou dun bai cai fen tiao )

Stewed beef with cabbage and vermicelli

Introduction:

"It's a good time to eat stew in cold weather. It's hot and comfortable. Chinese cabbage, radish, are very good stew ingredients. Ordinary food, simple and delicious, is the real life of our table. "

Production steps:

Step 1: cut the blanched beef into small pieces (preferably a piece of butter).

Step 2: fry the butter until the oil comes out.

Step 3: add seasoning.

Step 4: add beef and stir fry.

Fifth step: stir fry until beef is changed to shrink color and add baijiu.

Step 6: add water and rock sugar.

Step 7: add the soy sauce and boil the soy sauce over high heat.

Step 8: skim the foam.

Step 9: turn down the heat and simmer for one and a half hours.

Step 10: when the water dries quickly, add Chinese cabbage and a little water to continue.

Step 11: soften the cabbage, add the soaked vermicelli and cook until the vermicelli is transparent and soft. Add some salt and turn off the chicken essence.

Materials required:

Chinese cabbage: 5 pieces

Beef: 100g

Wide vermicelli: a handful

Scallion: right amount

Ginger: right amount

Large material: moderate amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Dry pepper: right amount

Baijiu: moderate amount

Old style: moderate

Soy sauce: moderate

Rock sugar: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: the last soup can be left a little more, and then put into the vermicelli stew, soup less vermicelli will bubble up, the final dish will not taste good. It's a very homely stew, but it's a great dish with rice.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Niu Rou Dun Bai Cai Fen Tiao