Stewed beef with cabbage and vermicelli
Cold weather is a good time to eat stews. If you heat the pot, you will feel comfortable eating. Chinese cabbage and radishes are good ingredients for stews. Ordinary ingredients, simple and delicious, are the most real life at our table.
Recipe Recommendations
- Chinese cabbage 5 pieces
- beef 100 grams
- onion appropriate amount
- Jiang appropriate amount
- aniseed appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- dried chili appropriate amount
- liquor appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- rock sugar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- slightly spicy
- stewed
- several hours
- ordinary
Steps for Stewed beef with cabbage and vermicelli
1
Cut the blanched beef into small pieces (preferably a piece of butter).
2
Fry the butter in a wok until the oil comes out.
3
Add the seasoning.
4
Add the beef and stir fry.
5
Stir fry until the beef changes color and contracts, add white wine.
6
Add water and rock sugar.
7
Add the soy sauce and bring the soy sauce to a boil over high heat.
8
Skim off the foam.
9
Turn down the heat and simmer for 1 and a half hours.
10
When the water is drying quickly, add Chinese cabbage and add less water to continue.
11
Boil the cabbage until soft, add the soaked vermicelli and cook until the vermicelli is transparent and soft. Add some salt, turn off the heat with the chicken essence.Stewed beef with cabbage and vermicelli Make Tips
You can leave a little more soup at the end, and then add the vermicelli to stew. If the soup is short, the vermicelli will soak up and the final dish will be undelicious. A very home-cooked stew, but it is a great dish to go with rice.