Beef Casserole
1.
Beef Shank. Put ginger slices and cooking wine in a pot under cold water. Boil the bleeding water. Don’t cook too long. Boil the water for five minutes after boiling.
2.
Cool the beef tendon too much. This step is more important, and the cold meat will taste better after a while.
3.
Cut the tendons into slightly larger pieces, because after the beef is fried for a while, it will shrink very much. serious.
4.
Heat the pan to get oil. Stir-fry the beef to change its color.
5.
Add bean paste, light soy sauce and dark soy sauce, and oyster sauce. Put in star anise. Stir it evenly. Then press the soup into the pressure cooker for half an hour.
6.
Prepare all the side dishes. Cut potatoes into large pieces. The onion is also cut into pieces, and the green onions and celery are well cut.
7.
Fry the potatoes in oil. Stir fry until both sides are yellow and set aside
8.
Put the fried beef. Press the soup into the pressure cooker for half an hour.
9.
After half an hour, put the beef and soup in the pressure cooker. Pour into the casserole. Pour the five-spice powder. pepper. All side dishes. And fried potatoes. Turn the high heat to medium heat and simmer.
10.
Collect the juice over high heat and pour in the dried chili segments.
11.
Pour the red pepper. Turn off the heat and simmer for ten minutes. Pick up the pot and sprinkle with coriander, which can be slightly more. This tastes really good.
