Beef Stew with Konjac

Name: Beef Stew with Konjac
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g beef; 330g Konjac; 3g Green onions; 1 stage Cinnamon; 6 slices Bay leaf; 6 Dried chili; 3 slices ginger; 2 pcs Aniseed; 3 tablespoons White wine; Some Shimizu; 1 tablespoon Sugar

by Xiao Meng minor tune

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Needless to say, the efficacy of konjac, everyone must know-weight loss, anti-cancer and so on. If konjac is not well prepared, it is easy to be unwelcome, because it is not tasty and not tasty. Today’s beef stewed konjac, konjac not only tastes good, but also has the aroma of beef, and the taste is Q bomb. Give it a try~~

Beef Stew with Konjac

1. Cut konjac into pieces; cut ginger into 3 slices; cut green onion into 1 section and set aside

2. After cutting the beef into pieces, remove it and drain it after boiling it in a pot of boiling water.

3. Put ginger, green onion, and dried chili in a frying pan and sauté until fragrant

4. Pour the beef and stir fry

5. Add 3 spoons of white wine

6. Add 1 spoon of dark soy sauce, 1 spoon of light soy sauce

7. Add 1 spoon of sugar

8. Add 2 star anise

9. Add 1 cinnamon

10. Add 6 bay leaves

11. Change all the ingredients to the pressure cooker, add water to cover two-thirds of the beef

12. Simmer in a pressure cooker for 30 minutes

13. After the pressure cooker is decompressed, change into the wok and pour the konjac cubes. After stirring, cover the pot and simmer for 10 minutes. Open the pot and slowly drain the soup. Taste it before you start the pot and add more salt if the salt is not enough.