A few days ago hair dried cowpea taro burn ribs, many friends of my family that mouth casserole quite interested, today and made a casserole dish to show everyone about this pot.
During the National Day accompanied his mother to Longquan Shijing Temple incense worship, by the way to the "Jia"(place name) to eat mutton soup pot, by the way in the "Jia" lost a beautiful casserole. Dragon entwined around the pan, the handle on the lid is a beautiful goldfish. When he returned, he couldn't wait to use rice soup to make a pot and start making casseroles.
Today's dish is Sichuan-style bamboo shoots and beef brisket pot, a hot dish very suitable for festive tables. I recommend it to everyone.
Sichuan style bamboo shoots and beef brisket stewed
Recipe Recommendations
- beef appropriate amount
- potato appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- dried chili appropriate amount
- bean paste appropriate amount
- green pepper appropriate amount
- cumin appropriate amount
- aniseed appropriate amount
- cinnamon appropriate amount
- slightly spicy
- burn
- three-quarters of an hour
- ordinary
Steps for Sichuan style bamboo shoots and beef brisket stewed
1
Cut the beef into slices and blanch it in water to wash off the blood foam.
2
Peel the bamboo shoots and blanch them in water and cut them into sections.
3
Peel the sweet potato and cut it into a hob.
4
Peel ginger and garlic and cut into slices.
5
Heat the oil in a hot pan and saute the ginger, garlic and bean paste until fragrant.
6
Then add dried peppers, cumin, green pepper, aniseed, cinnamon and stir fry.
7
Stir the beef and color it.
8
Add a little sugar to taste.
9
Add 5 tablespoons of Li Kum Kee bittern juice and stir fry well.
10
Transfer the beef and soup stock into a casserole, add boiling water to cover the beef, bring to a boil over high heat, and simmer for about an hour over low heat.
11
Put in bamboo shoots and burn them for about 20 minutes.
12
Then go down the mountain and simmer the taro for about 15 minutes, add a little salt to taste.Sichuan style bamboo shoots and beef brisket stewed Make Tips
1. Make sure to stir occasionally while simmering over low heat to prevent sticking.
2. If you don't have Lee Kum Kee Braising Sauce, you can omit it and increase the amount of star anise, cinnamon, and fennel seeds accordingly.