Stewed beef in hot pot-You Are Foodie

By Donald
100

Stewed beef in hot pot

Main Ingredients

potato A moderate amount
ternip A moderate amount
Ox tendon A moderate amount

Auxiliary Ingredients

coriander A moderate amount
ginger appropriate amount
Garlic appropriate amount
green Chinese onion appropriate amount
Garlic moss (or leek)

Seasonings

Clear oil hot pot base appropriate amount
Spicy crayfish base appropriate amount

The side dishes in the pot can be selected by yourself, such as bamboo shoots, bean skins, lotus white and so on.

Step 1 . Beef tendon meat is soaked with blood and water first, and then boiled with scallion and ginger. Blanch and remove, slice or cut into pieces. Don't wash the beef after blanching (it will get old after washing). Keep the blanched soup.

Step 2 . In the process of blanching, grab a handful of dried peppers and prickly ash and brew them with hot water to stimulate their fragrance.

Step 3 . Prepare some garlic for later use.

Step 4 . Cut chives or garlic moss into long sections for standby.

Step 5 . Cut potatoes and turnips into pieces and set aside.

Step 6 . You can prepare a bowl of pickled dishes (whether you want them or not, prepare them as you like) coriander, garlic and oyster sauce. Finally, use the original soup of the stewed hot pot beef soup to make a dish with original soup flavor.

Step 7 . Put oil, garlic and onion into the pot, fry until fragrant, and then add spicy crayfish base (crayfish base is used because it tastes sweeter) and hot pot base (normally 200g of seasoning with 3kg of beef).

Step 8 . Pour in the beef and stir fry.

Step 9 . Pour in the water that has just blanched the meat and dried pepper and pepper as side dishes, and start stewing. When stewing, you can add a few rock sugar to make the soup more fresh. The stewing time can be longer with an ordinary pot, and 15-20 minutes with a pressure cooker.

Step 10 . After stewing, add leeks or garlic sprouts before leaving the pot. That's it!

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