Celery and sweet potato stalks
By JosefaHyatt
Ingredients: bean paste,salt,Hawthorn,celery,beef,soy sauce,Jiang,soy sauce,pepper,dried chili,aniseed
Recipe Recommendations
- celery a
- beef 250 grams
- Jiang a
- dried chili few
- pepper appropriate amount
- bean paste 2 tablespoons
- soy sauce 2 tablespoons
- soy sauce 2 tablespoons
- Hawthorn of 2
- salt 3/4 tablespoon
- aniseed appropriate amount
Steps for Celery and sweet potato stalks
1
Soak dried sweet potato stalks for 8-10 hours, wash and set aside
2
Celery (preferably tender celery), wash with leaves and set aside
3
Cut the beef into pieces, put it into the pan with cold water, skim off the blood after boiling, and remove the beef
4
Heat the pan with oil and saute the ginger, pepper, aniseed, and dried peppers until fragrant
5
Add beef and stir-fry, add bean paste, light soy sauce, and soy sauce, stir fry for a while
6
Heat water and bring to a boil over high heat
7
Transfer the meat and soup to a casserole, add 2 hawthorn, preheat over low heat, bring to a boil, and then turn to low heat to simmer
8
Stew until the beef is 80% done, add the sweet potato stalks
9
Hu until the sweet potato stems are ripe and 1/3 of the soup is left
10
Xiacai
11
Hu until the celery is soft and rotten and the soup is thick and served.Celery and sweet potato stalks Make Tips
1. Use lean beef, you can bring some tendons, but you cannot use fat beef, otherwise the pickles will not taste good after the butter is condensed together after cooling;2. Put some hawthorn when stewing the beef, the beef will be easy to rot. 3. Change the sweet potato stalks into dried cowpeas and dried bracken, which is just as delicious. 4. Add some coriander and pepper together to make it even more delicious. 5. Put the prepared pickles in a clean and sterile container and place them in the refrigerator. Eat as you please.