Celery sweet potato stalk-You Are Foodie

By Thera
42

Celery sweet potato stalk

Main Ingredients

beef 250 g
Celery A moderate amount
Dried sweet potato stem A handful

Auxiliary Ingredients

Bulk material appropriate amount
salt 3/4 tsp
Hawthorn 2
Presbyopia 2 tablespoons
Raw smoking 2 tablespoons
Doubanjiang 2 tablespoons
pepper appropriate amount
Dried chili peppers How many
ginger a piece

1. With lean beef, you can bring some tendons, but you can't use fat beef, otherwise the pickles will not taste good because of the butter coagulation after cooling;2. Put some Hawthorn in the beef stew. The beef is easy to rot3. Sweet potato stalks can be replaced with dried cowpeas and ferns. They are both delicious4. It will be better to put some coriander and pepper together5. Put the prepared pickles into a clean and sterile container and take them as you eat in the refrigerator

Step 1 . Soak dried sweet potato stems for 8-10 hours, wash and set aside

Step 2 . Celery (preferably tender celery), wash with leaves and set aside

Step 3 . Cut the beef into pieces, bring it to a boil in cold water, skim off the blood foam, and remove the beef

Step 4 . Heat up the pot and add oil. Stir fry ginger, pepper, seasoning, and dried chili until fragrant

Step 5 . Stir fry beef, Doubanjiang, soy sauce, soy sauce, stir fry for a while

Step 6 . Heat water and boil over high heat

Step 7 . Transfer the meat and soup to a casserole, add 2 hawthorn, preheat at low heat, bring to a boil at high heat, and then simmer at low heat

Step 8 . Stew until beef is 8 minutes cooked, then add sweet potato stalks

Step 9 . Until the sweet potato stem is 8 mature, with 1/3 of the soup remaining

Step 10 . Lower celery

Step 11 . When the celery is soft and rotten, the soup is thick and ready to serve.

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