Braised beef feague

Published Oct 27, 2021 at 02:14am ET

Braised beef feague

Food Material List

1 beef 500g
2 Carrot
3 tomato One

Operational steps

1 Slice ginger and garlic, slice a handful of dried pepper, and a handful of pepper, set aside.
2 Beef is boiled and bloody. Remove the filter and cut into pieces.
3 Stir-fry hot oil until hot pepper discoloration, add ginger and garlic to explode fragrance, and soybean paste to oil. Stir-fry beef a few times, add sugar to melt, 1 teaspoon each of the old sauce wine, stir-fry until the beef is completely colored.
4 Add water until the beef has not been cooked at all. Boil the water, add salt boldly until the soup tastes slightly salty (you can dip in a little taste) and put in one or two ice candies. Turn the heat to simmer for 90 minutes.
5 Cut the carrot into a hob and pour in. Add a little chicken essence. Turn the fire up a little and simmer for forty minutes. Cut a tomato and bury it in the soup pot. Turn the fire to collect the juice.

Tips

I dont like using pressure cookers. My friends use pressure cookers to control their own time. In principle, sugar is only fresh, but I like to bring sweetness in the spicy taste. Its not abrupt at all. Its very natural and fragrant. I dont like sweetness so much that I can reduce or remove sugar in the response steps, but in the end the tomato is still strongly recommended.

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