Spicy potatoes and oxen
By VicentaLakin
Recipe Recommendations
- beef brisket 1000g
- stew a pack
- Cooked beef brisket 200g
- potatoes
- pepper 3g
- the pepper 3g
- dried chili 10 teeth
- millet pepper appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Spicy potatoes and oxen
1
A FRESH COW RINSE, RINSE, WASH
2
A CASSEROLES, STEWS, COLD WATER COVERED
3
Prepare the raw potatoes for the skin cut
4
Smoky peppers under fire and dry peppers. Hong
5
Cow rolls into sauce
6
The potatoes are even
7
Putting in a proper amount of water will make the potatoes soft
8
I'll eat while it's hotSpicy potatoes and oxen Make Tips
A package of stewing spices (4 slices of fresh ginger, 1 cinnamon stick, 5 dried red chilies, 3 bay leaves, 2 star anise, 1 whole nutmeg, 3 slices of licorice, an appropriate amount of Sichuan pepper, 6-8 pieces of rock sugar)
1. Add beef and mutton to cold water; add pork to boiling water.
2. First braise for 40 minutes for a chewier texture. For further cooking, the time can be adjusted freely; 20-30 minutes is also acceptable.
3. Amount of water: You can control this yourself; it depends on the cooking time and heat level (I usually just slightly cover the meat).
4. Dried red chilies burn easily, so try to add them later and keep the heat on low.
5. The beef brisket is pre-braised; potatoes and beef brisket are added at roughly the same time.
6. If you dislike spicy peppers, you can use fewer.