Cream beef stew potatoes
By VicentaLakin
It's bright, it's hot, it's delicious, it's soft and juicy
Recipe Recommendations
- beef brisket 700g
- potatoes of 3
- carrots 2 pieces
- pepper several
- geranyl 2 bunk
- clove several
- cinnamon 2 blocks
- octagonal the 3
- coriander 1 piece
- celery 1/4
- dried chili several
- shallots 1 piece
- Jiang appropriate amount
- soy sauce 1 scoop
- soy sauce 1 scoop
- cooking wine 2 spoons
- shisanxiang 1 spoon
- Hawthorn 3 tablets
- garlic appropriate amount
Steps for Cream beef stew potatoes
1
Put the beef in the water for almost two hours, go to blood
2
Pour beef with cold water and put onions into the pot, burn them and go to the smudge。
3
Three or four minutes of beef boiled after the water had opened, and at this point the peppers were cut to pieces (I like to eat chili, so I use fresh chili, if you're afraid of chili, just dry chili, sliced) and ginger garlic slices, all the spices were ready。
4
Wash the frying pan, dry it, pour it into the sauce, make it fragrance
5
Pour in the salted beef and fry it for five minutes。
6
Water is added to the mountain tablets, the fires burn open, and 80 minutes (around 30 minutes in the pressure pan) is replaced by light fire。
7
Irritated, old, white sugar, appropriate salt。
8
It's easier to put potatoes, carrots and slices (which can also be found in golden needle mushrooms, mushrooms and tomatoes) and put them in a frying pan and then make them taste better。
9
The soup in the pot should be a little short, and then the vegetables, like potatoes, burned open in the pot
10
When you're ready, add a little flavor and 13 fragrances
11
Quillery, onions and celery。
12
Load the plate, then spread the cut sauce on it, further up the fragrance。