Name: Four Kinds of Beef Stew
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 a catty Beef Roll; 1/2 Soy rot; 1/2 a catty Enoki mushroom; 1 piece tomato; 1 piece parsley; 1.5 tablespoons Sugar; 1 tablespoon salt; 1 tablespoon Soy sauce; 1 tablespoon Pixian Doubanjiang; 0.8 tablespoon Vinegar; 0.5 tablespoon Chicken Bouillon Powder; 1/2 carrot; 4 Millet spicy; 2 pcs garlic; 2 tablets ginger

Four Kinds of Beef Stew

by Murong Xuewei

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

The sweet and sour tastes a little bit spicy, not salty nor light, it is very delicious, nutritious and delicious, economical and affordable, it is definitely a must-have dish for home! "

Four Kinds of Beef Stew

1. Tear enoki mushrooms into roots by hand.

2. After the persimmon cross flower is scalded with boiling water, peel it.

3. Peel the persimmons and cut into small pieces.

4. Spicy millet cut into sections.

5. Cut the tofu into small pieces.

6. Dice carrots.

7. Cut coriander into sections.

8. Boil the water, add the enoki mushrooms and blanch for 2 minutes after the water boils, remove and drain the water.

9. Boil the beef rolls for 1 minute after the water is boiled, and remove any foam.

10. After rinsing it in clean water, try to remove the water as much as possible.

11. Heat the oil with scallion and ginger slices, then add a spoonful of Pixian bean paste.

12. After sautéing, add tomatoes and stir fry.

13. Add the diced carrots and stir fry.

14. Add beef rolls and stir fry evenly.

15. Add appropriate amount of cooking wine, 1 spoon of vinegar, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, 1 spoon of sugar and then add tofu and enoki mushrooms.