Beer beef
Introduction:
"It's a dish that can be used as a staple food as well as a dish. It's cooked in beer without adding a drop of water. The beef has the smell of wine. The potatoes and carrots are crisp and rotten. It's sweet with a little salty taste. It won't be greasy."
Production steps:
Step 1: raw material drawing. (I thought only one can of beer would be enough, but when I cooked it, I found that another can would be enough.)
Step 2: cut the beef brisket into small squares.
Step 3: shred onion, cut carrot and potato into hob pieces.
Step 4: boil water in the pot, add a little salt (in addition to the amount), blanch water (about one minute).
Step 5: pick up the dried beef.
Step 6: heat the pan and pour in the shredded onion.
Step 7: Sprinkle half cumin powder.
Step 8: pour in the beef.
Step 9: pour in another can of beer, cover and bring to a boil, then turn to low heat for one hour.
Step 10: add potatoes and carrots, add salt and sugar, add the other half of cumin powder, add a can of beer, cover, bring to a boil, turn to low heat and boil for 40 minutes.
Materials required:
Beef Brisket: 600g
Onion: one
Potatoes: one
Carrot: one
Beer: two cans
Salt: one teaspoon
Sugar: half a teaspoon
Cumin powder: 6 g
Note: This is the first time to do this dish, no experience, later to do one-time add two cans of beer. But it's OK to cook like this. The whole dish is delicious.
Production difficulty: ordinary
Process: firing
Production time: several hours
Taste: salty and sweet
Chinese PinYin : Pi Jiu Niu Rou
Beer beef
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