Northeast Braised Beef and Phoebe
1.
Wash the cow nan, cut into pieces, and marinate with rice wine and starch (to make the meat soft and tender).
2.
Ingredients: Wash tomatoes, potatoes, carrots and spring onions. Peel and cut potatoes and carrots. Do not cut tomatoes and spring onions to keep them fresh.
3.
Prepare the seasoning: sliced ginger, don’t need to add green onions because of the spring onions. Pepper, aniseed, shredded Sichuan pepper, and wolfberry are set aside.
4.
Cooking and coloring: I did not add soy sauce or soy sauce to this dish (it is said that the skin will turn black if you eat it, hehe). After the pan is heated, add oil (don't put too much oil, otherwise the soup will be greasy when the beef is stewed). After the oil is boiled, add brown sugar and rock sugar. Function: brown sugar to improve color, rock sugar to brighten.
5.
After the sugar is boiled, add the nuggets and stir fry until the color gradually darkens.
6.
This step depends on the individual: if you like to eat a pot of glutinous food, after the beef is fried and colored, add potatoes and carrots and continue to fry. Because the beef stew takes a long time, other ingredients are usually added when the beef is almost stewed.
7.
Add boiling water and bring the fire to a boil.
8.
Transfer to a soup pot and simmer on medium-low heat. My private soup pot is a rice cooker, hehe, sauce beef hoof, stewed elbow, stewed fish, all use it. The fire is just right, and there will be no oily smoke. Walked north and south with me for many years.
9.
When the beef is about to be simmered, cut the tomatoes and spring onions into pieces.
10.
The old way to check whether the beef is cooked well: insert the beef with chopsticks, add the ingredients when you can insert it (if potatoes and carrots are added at this time, add tomatoes and spring onions after the potatoes are simmered)
11.
Boiled: Stew for about another 20 minutes, the soup will thicken, and the cow nan, potatoes and tomatoes will become rotten, then stop the fire and power off.
12.
Out of the pot! Try a pot first!
Tips:
Experience:
1. Niu Nan's choice is not as bright as possible. There are some beefs on the market that are scaryly red, so don't choose this.
2. After dicing Niu Nan, add rice wine or cooking wine and starch for 5 minutes to remove fishy and tender meat.
3. All kinds of ingredients are cut into evenly-sized pieces, and some uncooked ones will surely not be boiled.
4. No soy sauce or soy sauce, more healthy.
5. The salt must be put back when it is almost ready at the end.
