Beef Stewed Vermicelli
1.
Buy the sirloin and cut it into pieces. Use clean water to fully soak the blood. About 4 hours, change the water 2-3 times in the middle.
2.
Prepare the seasoning. The five-spice seasoning package can be used with thirteen spices. (Wrap a small bag with gauze)
3.
After removing the blood, wash the beef, put it in the electric pressure cooker, and put the seasoning in sequence.
4.
Add braised soy sauce, cooking wine, hoisin sauce, Zhuhou sauce, and oyster sauce. Do not put salt. No sugar.
5.
Add an appropriate amount of water.
6.
Electric pressure cooker is about 30 minutes.
7.
The stewed beef is naturally cooled, open the lid, and season with some salt.
8.
The stewed sirloin is ready.
9.
When stewing meat, prepare side dishes: cabbage, tofu. Soak the sweet potato vermicelli in warm water to soften it. Soak the fungus for later use.
10.
Deep-fried tofu into tofu soak for later use.
11.
Put the right amount of beef stew broth in the pot, add the stuffing to the vermicelli and cook.
12.
Boil soft vermicelli, add tofu and continue cooking.
13.
Then add cabbage and fungus.
14.
Stir and stir the vermicelli as much as possible to avoid sticking to the pan.
15.
The casserole is heated on the stove for later use. When the cabbage is soft and rotten, pour it into a casserole, add the stewed beef, and mix well. (The weather is too cold, use a casserole to keep warm, or you can use a bowl directly)
16.
Sprinkle some small chives and serve while hot. So delicious.
Tips:
When stewing beef, the meat should be cut into larger pieces, which will reduce the dissolution of aromatic substances in the meat, so that the stewed meat will taste more delicious than small pieces of meat.
