1. Wash the beef and cut into larger pieces, cut them into smaller pieces, and simmer them before they are rotten. Looking at the white ones are like fat, they are actually very troublesome. Very fragrant when cooked.
2. The cut beef is cleaned with cold water, and it is almost bloodless. Bring to a boil in a pot of cold water over medium heat. Add 2 scoops of cooking wine.
3. After being boiled, remove it and wash it with warm water. The meat is hot. Washing with warm water makes it easier to wash away blood and other debris. Don't wash it with cold water. The fiber of the meat will become hard when it meets cold water. The meat is not tasty. Remove the water after washing.
4. Prepare the scallion, garlic and chili segments, and put the carrots and potatoes at the end.
5. My home is this kind of Pixian bean paste. Personally think it's delicious.
6. Heat the pot, add a little peanut oil, (canola oil or blended oil is fine), turn on a low heat, add the onion, garlic, and chili sections when the oil is hot, stir fry until the chili section changes color. Add two spoons of Pixian bean paste, add 1 spoon or half a spoon if you want to eat slightly spicy, continue to fry a few times, add 1 spoon of sugar, 1 teaspoon of ginger powder, pepper powder, a little bit of anise powder (do not like big You don’t need to add the raw powder. Aniseed powder is also known as star anise or star anise, which is good for the stomach.), stir-fry, pour the beef in, turn on medium and low heat and continue to stir-fry until the beef turns red, add cooking wine, add a little dark soy sauce to color , 1 tablespoon of light soy sauce, 1 tablespoon of oil consumption, 1 tablespoon of steamed fish soy sauce, continue to stir and evenly color.
7. Add the hot water that has been boiled in advance and submerge the beef. After the water is boiled, turn to the lowest heat, add salt, cover the pot and simmer for 1 to 1.5 hours. Halfway through to see if the beef is about to simmer. Don't wait for the beef to simmer. Taste the saltiness. Salt in moderation.
8. Cut carrots and potatoes into pieces with a hob and set aside.
9. After 1 hour, add carrot pieces and simmer for 20 minutes. After peeling the potatoes, rinse them with clean water, do not cut the hob pieces, and cut them before putting them in the pan. Can prevent potatoes from turning black.
10. After the carrots are simmered for 20 minutes, add potatoes, stir-fry evenly and continue to simmer for 30 minutes. Use chopsticks until the potatoes are lightly pierced through. If there is a lot of soup, add the sauce to high heat and stir fry for a while. It's better to save some soup.
11. The soup is ready. The finished product is out of the pot. The smell of beef stew all over the house.
Tips:Pay attention to adjusting the size of the fire, and be sure to use cold water for the beef. The beef produced in this way is not firewood. This method can also stew lamb.
