Celery and Sweet Potato Stalks
by Misty soul
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Soak dried sweet potato stems for 8-10 hours, wash and set aside
2. Celery (preferably tender celery), rinse with leaves and set aside
3. Cut beef into pieces, cook under cold water, remove the blood after boiling, remove the beef
4. Heat the pan with oil, sauté ginger, pepper, aniseed and dried chili
5. Add beef and stir fry, add bean paste, light soy sauce, dark soy sauce, and stir fry for a while
6. Heat water and boil on high fire
7. Transfer the broth with the meat to a casserole, add 2 hawthorns, preheat on a low heat, and boil on a high heat, then turn to a low heat to simmer
8. Stew until the beef is 8 minutes cooked, add sweet potato stalks
9. When the sweet potato stems are 8 mature, 1/3 of the soup remains
10. Celery
11. When the celery is soft and rotten, the soup is thick and ready.
Tips:1. Use lean beef, which can bring some tendons, but not fat beef, otherwise the pickles will not be delicious because the butter is condensed after cooling;
2. Put some hawthorn when stewing beef, the beef is easy to rot
3. Sweet potato stalks can be replaced with dried cowpea and fern, which are equally delicious
4. Put some coriander and hot pepper together to make it more delicious
5. Put the prepared pickles in a clean and sterile container, and put it in the refrigerator.
