Celery and sweet potato stem(qin cai di gua geng )

Celery and sweet potato stem

Introduction:

Production steps:

Step 1: soak dried sweet potato stem for 8-10 hours, wash and set aside

Step 2: wash celery (preferably tender celery) with leaves

Step 3: cut the beef into pieces, put it in the pot under cold water, boil the water, skim the blood foam, and take out the beef

Step 4: add oil into the hot pot, saute ginger, pepper, seasoning and dried pepper

Step 5: stir fry beef, soy sauce, soy sauce, stir fry for a while

Step 6: heat water and bring to a boil

Step 7: transfer the meat and soup to casserole, add 2 hawthorn, preheat over low heat, boil over high heat, and then simmer over low heat

Step 8: stew until the beef is medium cooked, then add the sweet potato stem

Step 9: stir until sweet potato stem 8 is mature, and 1 / 3 of the soup is left

Step 10: add celery

Step 11: stir until the celery is soft and rotten, and the soup is thick.

Materials required:

Dried sweet potato stem: one

Celery: a handful

Beef: 250g

Jiang: one piece

Dried pepper: how many

Zanthoxylum bungeanum: right amount

Bean paste: 2 tbsp

Soy sauce: 2 tbsp

Old style: 2 tablespoons

Hawthorn: 2

Salt: 3 / 4 tbsp

Large material: moderate amount

Note: 1, with lean beef, you can bring some tendons, but not fat beef, otherwise the pickles are not delicious because of butter congealed together after cooling; 2, when stewing beef, put some hawthorn, the beef is easy to rot; 3, sweet potato stem can be replaced by cowpea, fern, the same delicious; 4, put some parsley and pepper together, it will be better to eat; 5, put the prepared pickles into a clean sterile container, put in the refrigerator Take as you like

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Original

Chinese PinYin : Qin Cai Di Gua Geng