Stewed potato with curry beef(ka li niu rou dun tu dou )

Stewed potato with curry beef

Introduction:

"For people who are afraid of cold, eating beef, mutton, dog meat and other meat products with high calorie and can replenish qi and expel cold can effectively enhance the body's ability to resist cold. In winter, people are prone to cold hands and feet, poor blood circulation. According to traditional Chinese medicine, beef and mutton tastes sweet but not greasy, and is warm but not dry. It has the functions of Tonifying the kidney and strengthening yang, removing cold in warmth, warming Qi and blood, and appetizing and invigorating the spleen. Therefore, eating beef and mutton in winter can alleviate these symptoms, resist wind and cold, and nourish the body. "

Production steps:

Step 1: cut the beef brisket into pieces, blanch with water, remove the blood foam and set aside.

Step 2: Cut 2 potatoes into 2 cm square pieces.

Step 3: prepare the seasoning.

Step 4: add a little oil to the bottom of the pot and saute the seasoning.

Step 5: add the boiled beef brisket and stir fry for 2-3 minutes.

Step 6: add boiling water and a spoonful of salt and press in a pressure cooker for 30 minutes. You can also increase or shorten the time in the pressure cooker according to your personal preference.

Step 7: add a little oil and stir fry the potatoes for about 2 minutes, then add 500 ml hot water and a small bowl of beef brisket soup, and cook the potatoes for 8-10 minutes.

Step 8: add 4 pieces of curry and stir until the curry melts. Then add the beef brisket and simmer for 3-5 minutes. Because curry itself is salty, there is no need to add salt.

Materials required:

Beef Brisket: 500g

Potatoes: 2

Curry: 4 yuan

Zanthoxylum: more than ten

Fennel: more than ten

Scallion: 20g

Ginger: 10g

Star anise: one

Salt: half a spoon

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Production difficulty: simple

Process: boiling

Production time: one hour

Taste: Curry

Chinese PinYin : Ka Li Niu Rou Dun Tu Dou