Golden Needle Beef Stew

Golden Needle Beef Stew

1. Remove the roots of the enoki mushrooms, wash and blanch the water. After blanching, let it cool and control the moisture.

2. The beef slices are also blanched in water to remove the blood foam, and they are blanched until they change color.

3. After blanching the beef slices, there are blood foam and oil in the water, so I am used to blanching the water all over. It feels more assured to eat. If you don't mind, you can skip this step.

4. Prepare the ingredients, cut three cloves of garlic into jasmine.

5. Heat the casserole over medium heat, or use a wok without a casserole. Pour a small amount of oil on the bottom of the pot and sauté the garlic.

6. Then add two spoons of Pixian bean paste and stir fry.

7. Add half a pot of water after sautéing the aroma.

8. Cover the pot and boil.

9. After boiling, add enoki mushrooms and beef slices, add a little salt, and cook until the pan is ready. Add less salt. The bean paste is salty. You can use a spoon to add some soup to taste the saltiness and add salt. Enoki mushrooms and beef slices do not need to be cooked for too long, because they have already been blanched.

10. Sprinkle with chopped green onion and eat it when it is out of the pot. It is warm and spicy.