Braised beef(hong shao niu rou )

Braised beef

Introduction:

"I've been diving all the time, and I've learned a lot from you. Today, I've sent you a dish too ~ ~ I haven't used gas for a long time, so this iron pot can't be made any more ~ please don't make bricks."

Production steps:

Step 1: cut beef into pieces, blanch and remove, cut potatoes and carrots into hob pieces

Step 2: add oil and rock sugar

Step 3: stir fry sugar color, beef into reddish brown, sugar color determines the color after braised

Step 4: add spices to stir fry the flavor, 1 tbsp raw soy sauce, 1 tbsp old soy sauce, 1 tbsp pepper, 1 tbsp cooking wine. Simmer over low heat to color the beef

Step 5: add potatoes, carrots and warm water

Step 6: turn to casserole and simmer for about 40 minutes

Step 7: add salt to taste

Materials required:

Beef: moderate

Potatoes: moderate

Cinnamon: moderate

Carrot: right amount

Scallion: right amount

Ginger: right amount

Star anise: right amount

Red pepper: right amount

Old style: moderate

Salt: right amount

Soy sauce: moderate

Cooking wine: moderate

Rock sugar: right amount

Pepper: right amount

MSG: right amount

Precautions: 1. If you don't use casserole, don't put potatoes and carrots at the beginning. Casserole is mild and won't stew potatoes and carrots. 2. If you use a soup pot, stew beef for half an hour or an hour, then add potatoes and carrots after seasoning. If the time is short, you don't need to stew for so long. It can be cooked and rotten

Production difficulty: simple

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Hong Shao Niu Rou