Japanese Style Potato Beef Soup
1.
Cut beef into thick slices.
2.
Peel the potatoes and cut into pieces with a hob.
3.
Rinse the magic silk with water, soak it in water for a while, and rinse it off again.
4.
Carrots are also cut into hob pieces, and onions are sliced.
5.
Soak the beef in clean water for a while.
6.
Boil the beef with hot water.
7.
Add oil to the pot and sauté the ginger slices.
8.
Pour the beef and stir fry.
9.
Add appropriate amount of brown sugar and stir fry evenly.
10.
Add the mochi, carrots, and potato wedges and continue to stir fry.
11.
Pour clear water over the ingredients.
12.
Bring to a boil on high heat, skimming the foam.
13.
After cooking for ten minutes on medium-high heat, add onions.
14.
Pour in an appropriate amount of light soy sauce, stir well and continue to cook until the carrots and potatoes are soft and rotten.
15.
Add appropriate amount of salt before serving, sprinkle a small amount of chopped green onions for garnish.
Tips:
In fact, authentic Japanese-style potato and beef use mirin, similar to Chinese cooking wine. The chick from the Canlan family doesn't like the taste, so I didn't add it. If you like, you can use rice wine + brown sugar, which is very close to the taste.
