1. Wash beef (fat and lean) and cut into large pieces
2. For the beef under cold water, the Vantage program-controlled stove selects 5 high fires, puts onions, ginger, and cooking wine for a test, boils off the blood foam, and removes the beef for use.
3. The firepower adjustment button selects the 3rd level of medium heat, pour a little oil into the pot, add a handful of rock sugar, turn the firepower adjustment button 2 to a low fire, and slowly fry the sugar color until the stir-fry is thick and brown.
4. Quickly pour about 30 grams of hot water into the pot, stir-fry evenly with a spatula, and serve.
5. Set up the wok, adjust the fire power to 5 high fire, pour oil in the pan, pour the oil into the chives, ginger, pepper, chili, and then add a tablespoon of Pixian watercress to fry until fragrant, and fry the red oil
6. Add beef, continue to use 5 high fire, and stir-fry on high fire until the beef is golden, then cook a spoonful of white wine to remove the smell
7. Power adjustment key 3, turn to medium heat, add boiling water, 2 tablespoons of light soy sauce, pre-fried sugar color, and 20 grams of brown sugar
8. Add orange zest or lemon
9. Bring to a boil, turn to low heat, slow simmer for 2 hours, add salt and chicken essence to taste
10. Take a casserole, pour a little oil, add garlic to fry until fragrant, and finally pour the stewed beef and stir evenly. It's ready to eat after turning off the heat
Tips:Acidic ingredients such as orange peel, hawthorn, and lemon can make beef tender and tender.
