Royalties
Beef 400g
2 potatoes
1 tomato
Half an onion
4 scoops of cooking wine
2 scoops of watercress paste
1 green onion
Chives or parsley to taste
Half a piece of cinnamon
3 octagons
3 incense leaves
1 piece of ginger
Rock sugar 20g
2 scoops of light soy sauce
1 scoop of soy sauce
Salt to taste
White pepper to taste
Step 1
Prepare the ingredients to wash and cut well, change the beef to the size of a mahjong, soak in cold water for half an hour to remove the blood, and then pour in an appropriate amount of cooking wine to grasp well.
Step 2
Pan in cold water: A bowl of beef, green onions and ginger that has just been prepared, bring to a boil over high heat and then constantly skim off the foam, then cook for 10-15 minutes on medium-low heat.
Step 3
At the same time, chopsticks are inserted into the tomato and swirled back and forth in the pot of blanched beef until the skin bursts.
Step 4
Remove the tomato and peel it into small pieces.
Walk 5
Take another wok and heat the oil until 8 ripe, fry the potatoes until golden brown and drain the oil.
Walk 6
Sauté the onion until translucent.
Step 7
Stir-fry under tomatoes.
Step 8
While the tomatoes are stir-fried, the beef has been blanched, and the beef is washed out of the pot with warm water to remove the blood foam and drained.
Step 9
Stir-fry the beef in a wok and add the appropriate amount of soy sauce, bean paste, soy sauce, white pepper, wash the leaves, cinnamon and star anise, and stir-fry in the pan until the color is even.
Step 10
Place in a pressure cooker and add rock sugar.
Walk 11
Add warm water or boiling water to the beef, cook for 30 minutes, open the pot and put the potatoes into the stirring and then cook again for 15 minutes, then open the lid, put salt and an appropriate amount of soy sauce to put out the plate.
Walk 12
Sprinkle with green onions or coriander and enjoy with fragrant rice.
note:
1, beef blanched water must be cold water under the pot, after blanching water, in order to prevent the meat from getting old and hard, rinse the foam with warm water.
2, cinnamon star anise leaves should be appropriate, it is best to wrap up with gauze and stew, easy to fish out before cooking.
3, like the tomato flavor can put more than one, anyway, basically boiled in the pot.
4. After the pressure cooker is pressed, if the soup is still too much, you can turn it to the wok and simmer slowly to collect the juice.
5, potatoes can be replaced with white radish, carrots, etc.