Sauce beef of Korean cuisine(chao xian zu liao li zhi jiang niu rou )

Sauce beef of Korean cuisine

Introduction:

"The sauce beef of Korean people is very different from the normal sauce beef, no matter how it is done or how it tastes. It's ready to eat immediately. It can be eaten as a side dish in the refrigerator. It's great. "

Production steps:

Step 1: wash the beef and cut it into small pieces. Small pieces are easy to cook and taste. It's better to choose the beef with a little muscle

Step 2: blanch the sauce beef

Step 3: cut the potatoes into hob pieces, prepare other materials, and prepare for the next pot

Step 4: Oh, this time I put a quarter bowl of soy sauce. There is no fixed amount of soy sauce. If you have a heavy mouth, you can add more. If you like light, you can add less

Step 5: put the beef and potatoes into the pot, add pepper, a spoonful of beef powder, about two spoonfuls of sugar, add appropriate amount of soy sauce, and then open fire to stew

Step 6: in about 40 minutes, the beef will be ready. Take some soup and you're done.

Step 7: finished product map, some fog is not clear, the taste is very good, you can eat hot, you can also eat in the refrigerator, eat as a small dish. If you like, you can also add cowpeas. It's delicious.

Materials required:

Beef: 500g

Potatoes: 5

Beef powder: right amount

Sugar: right amount

Red pepper: right amount

Soy sauce in brown sauce: 1 / 4 bowl

Note: 1. If there is no beef powder, you can not add it or use chicken essence instead; 2. It's better to use small potatoes to wash potatoes without peeling; 3. I use an old-fashioned electric rice cooker, which can be heated evenly and controlled. I bought it specially.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Chao Xian Zu Liao Li Zhi Jiang Niu Rou