Braised Beef with Bamboo Shoots
by Sprout hair
Favorite
Difficulty
Normal
Time
1h
Serving
3
Fragrant and strong
1. After the beef is cleaned, cut into small pieces, and blanch in the pot for about 10 minutes to remove blood bubbles. Note that I use lean beef here, so I suggest you buy fattened beef. The taste will be better if it is burned
2. Cut into small pieces as shown in the figure and control the moisture
3. Prepare the dried chili, ginger garlic, shallots, pepper, star anise, cinnamon, etc.
4. The amount of celery leaves is appropriate. I didn't buy coriander. I used celery leaves instead. The effect of improving the flavor is also quite good.
5. Put the oil in the pan, wait for the oil to heat up, remove the blanched beef and stir-fry in the pan to fully fry the moisture in the beef. You must be patient in this step. At first, a lot of water will come out, and it will work until the water is fully evaporated.
6. After the beef is fried and the color becomes darker, add a spoon or two of bean paste. Stir-fry with beef to get the aroma of bean paste
7. Add all the auxiliary ingredients, chives, ginger, garlic, etc., continue to stir fry over medium heat, and fry the flavor of spices
8. Add a bowl of boiling water, soak up all the ingredients.
9. Add a little dark soy sauce to the pot, light soy sauce (you don't need to add it if it is too salty, because there is already bean paste), and then add a few rock sugar
10. Pour in bamboo shoots, bring to a boil on high heat, simmer on low heat, and cover the pot. About 30-40 minutes, the time depends on the firmness of the beef. After 30 minutes, you can take a piece of beef and taste it.
11. Add a little five-spice powder
12. Add a few red peppers when the beef is almost ready, and pour half a can of beer when the pan is ready to make the beef extra fragrant. You can add salt, sugar, MSG and other seasonings according to your own taste.
13. Finally, add a little celery or coriander leaves, which can enhance the flavor and increase the appearance of this dish.
14. Start the pot and put it on the plate, hahaha, it’s a bit too much, so I have to use a big plastic bowl to fill it
15. Fragrant and strong
Tips:Pay attention to the heat, and the beef must not become old. You don't need to blanch it, but I do it to save time. Just blanch the water half-cooked. Don't cook it fully. The step of adding beer can be omitted, but it will be very fragrant if added. It must be added when it is good. Adding it too early will make it tasteless.
