Braised Beef~cocoa Noodles and Rice
1.
Cut the sirloin into pieces, make it bigger, soak in beer for more than an hour, and wash off the blood.
2.
Cut the onions and tomatoes into large pieces.
3.
When the halogen material is ready, it can be placed in a material box or bag for more convenience.
4.
Put the beef, onion, tomato, ginger, black pepper and the marinated bag into an electric pressure cooker. After the water has been soaked in the ingredients, use the tendon file to press it again.
5.
The beef pressed in the pressure cooker should be strained again. First use a slotted spoon to strain the pure soup into the wok, and then pick out the beef piece by piece and put it into the wok.
6.
Bring the soup and sirloin to a boil again, add the seasoning and start to boil, high heat.
7.
Boil the sirloin until it is completely soft and rotten. Don't let the soup dry completely. Reserve some for the bibimbap.
8.
In the end, the soup will become thick and red, and the entrance will be soft and rotten.
Tips:
1. The best beef brisket is replaced by pure ribs, or steak ribs (ribs), or even oxtail.
2. When the beef is transferred to the wok for braising, you can put in white radish or potato cubes, simmer over a medium heat, and finally collect the soup. By analogy, rhizomes such as yam, taro, carrot, etc. can be used.
