Northeast China's Mizhuanzhi Niu Nan

By JustonKunde

Northeast China's Mizhuanzhi Niu Nan
Northeastern people and friends who like to eat Northeastern food all know that there is a very famous dish in Northeast China called Luanbu. The pot was stewed full, and the family sat around and ate it more and more delicious. Today, we introduce a stew with Niu Nan as the main ingredient: Niu Nan stewed with tomatoes, potatoes, carrots and onions. It is nutritious and delicious.

Recipe Recommendations

  • Niu Nan appropriate amount
  • tomatoes appropriate amount
  • potatoes appropriate amount
  • carrots appropriate amount
  • yuancong appropriate amount

Steps for Northeast China's Mizhuanzhi Niu Nan

  • Make step 0
    1
    Wash Niu Nan, cut into slices, marinate with rice wine and starch (to make the meat soft and tender).
  • Make step 1
    2
    Ingredients: Wash the tomatoes, potatoes, carrots, and onions, peel the potatoes and carrots and cut them into pieces. Don't cut the tomatoes and onions first to keep them fresh.
  • Make step 2
    3
    Prepare the seasoning: Slice the ginger, but don't add any more onions because there is some green onions. Zanthoxylum bungeanum, aniseed, shredded Sichuan pepper, and wolfberry for use.
  • Make step 3
    4
    Start the pot and color it: I didn't add soy sauce, soy sauce, etc. to this dish (it is said that if you eat it, your skin will turn dark, hehe). Stir fry the pan and add oil (don't put too much oil, otherwise the oil soup will be greasy when stewing the beef.) After the oil is boiled, add appropriate amount of brown sugar and rock sugar. Function: Brown sugar enhances color, rock sugar enhances brightness.
  • Make step 4
    5
    After the sugar is boiled, add the beef nan pieces and stir fry until the color gradually becomes darker.
  • Make step 5
    6
    This step depends on the person: If you like to eat a pot of paste, add potatoes and carrots after the beef is stir-fried and colored. Because beef stewed for a long time, other ingredients are usually added when the beef is almost stewed.
  • Make step 6
    7
    Add boiling water and bring to a boil over high heat.
  • Make step 7
    8
    Transfer to the soup pot and simmer slowly over medium heat. My private soup pot is an electric rice cooker. Hehe, I use it for saucing beef hoof, stewing pork knuckles, and stewing fish. The fire Hou is just right, so there will be no smoke. We have traveled everywhere with me for many years.
  • Make step 8
    9
    When the beef is ready to stew, cut the tomatoes and green onions into slices.
  • Make step 9
    10
    The old way to check whether the beef is cooked: Insert the beef with chopsticks, and when it can be inserted, add the ingredients (if potatoes and carrots are overtime at this time, after the potatoes are stewed, add tomatoes and onions)
  • Make step 10
    11
    Out of the pan: Simmer for about another twenty minutes, the soup is thick, the beef nan, potatoes and tomatoes are rotten, and the fire can be stopped and the power can be cut off.
  • Make step 11
    12
    It's out of the pot! Let's try a pot first!

    • Northeast China's Mizhuanzhi Niu Nan Make Tips

    Tips: 1. When choosing beef, brighter is not necessarily better. Currently, some beef on the market is alarmingly red, so it is best to avoid choosing that kind. 2. After cutting the beef into chunks, add yellow wine or cooking wine and starch to marinate for 5 minutes to remove the gamey odor and tenderize the meat. 3. Cut all ingredients into uniform sizes to prevent some from being undercooked while others become mushy. 4. Do not add dark soy sauce or soy sauce; this is healthier. 5. Salt must be added at the very end, just before the dish is finished.

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