Braised potatoes with beef brisket(niu nan shao tu dou )

Braised potatoes with beef brisket

Introduction:

"A few days ago when I was eating out, I ordered braised potatoes with beef brisket. I thought it was stewed potatoes with beef brisket like braised in soy sauce, but it was a surprise after the dishes came up. It was totally different. The beef was less thick with braised dishes, and it was more refreshing. The potatoes were fried, burnt outside and tender inside. It was good for me to stay at home, but it seemed to be more troublesome."

Production steps:

Step 1: rinse the beef brisket and cut it into large pieces.

Step 2: clean the carrots and peel the potatoes.

Step 3: put the beef brisket into the pot with cold water, bring to a boil over high heat and blanch.

Step 4: add ginger, garlic, Chinese prickly ash, fragrant leaves, soy sauce, soy sauce, sugar, cooking wine and water to the skillet, bring to a boil, add the blanched beef brisket and cook for 50 minutes.

Step 5: cut the carrot into small pieces and dig the potatoes into potato balls with a ball digger.

Step 6: take out the cooked beef brisket and let it cool.

Step 7: cut the beef brisket into small pieces.

Step 8: add vegetable oil to the frying pan, heat up and fry the carrots, then remove and set aside.

Step 9: add potatoes and fry until golden brown. Remove and set aside.

Step 10: heat the frying pan, add vegetable oil, ginger and garlic, and saute until fragrant.

Step 11: add beef brisket and soy sauce and stir fry.

Step 12: stir fry the potatoes and carrots.

Step 13: add a small amount of hot water and salt, and dry the soup over high heat.

Step 14: get out of the pot and eat.

Materials required:

Beef Brisket: right amount

Potatoes: moderate

Carrot: right amount

Salt: right amount

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Fragrant leaves: appropriate amount

Zanthoxylum bungeanum: right amount

Ginger: right amount

Garlic: right amount

Cooking wine: moderate

Note: 1, beef brisket cooked more, leaving a small part of the next day cooked tomato beef noodles, also very delicious. 2. When the beef brisket is blanched, cool water should be put into the pot, while the freshly blanched beef brisket is hot. When cooking, the water should be boiled first, and then the hot beef brisket should be added. In this way, the beef brisket will not shrink in cold water, so it is not easy to be cooked. 3. It's easier to cut potatoes directly, but I still dig the ball to make them more similar.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: spiced

Chinese PinYin : Niu Nan Shao Tu Dou