potato beef stew
There is nothing new, just pictures and texts, and writing in detail is purely for self-entertainment.
Recipe Recommendations
- beef brisket One catty
- beef tendon One catty
- potatoes appropriate amount
- carrots appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for potato beef stew
1
Wash the beef, place the whole piece in cold water, place it on the pan, open the lid and blanch.
2
After boiling, remove it and wash it with hot water (note that cold water is not used throughout the stewing process, as the meat will not rot easily if it is agitated).
3
Cut into small pieces, preferably place them in a drain basin and drain thoroughly.
4
Put the oil on the pan. Heat 30% of the oil, add the green onions, ginger slices and red peppers, stir-fry until fragrant, add the meat, stir quickly.
5
After the meat is cut raw, add light soy sauce and soy sauce rock sugar, and continue to stir fry.
6
I felt that I was almost done frying, so I poured boiling water until the meat was gone. The fire boils for 2 minutes, and pour the soup and meat into the electric pressure cooker (I dare not use a pressure cooker that is set on fire). Put a packet of stew and add as much salt as you feel you need. (If you use an ordinary pressure cooker, you will open the lid and add salt.) Electric pressure cooker 30 minutes, out of the pan. In fact, the meat could already be put on a plate and served.
7
Cut the potatoes and carrots into pieces, put a little oil in the pan, and stir-fry the potatoes and carrots with a low heat after the oil is half-heated (the stir-fried carrots are nutritious, and the potatoes are easy to stew soft but not stick to the pan). Add some beef and soup, and mix it in proportion. Determine whether to add salt according to the saltiness of the soup. Simmer over low heat until the potatoes are soft and tender, and collect the juice over high heat. Place on a plate, add coriander, and you are ready to eat.