Potato Stew with Beef and Nan Casserole
by chijl
Favorite
Difficulty
Normal
Time
15m
Serving
2
1.
Prepare ingredients: Niu Nan + potatoes + carrots + ginger, onion and garlic.
Prepare spices: star anise (2 pieces) + bay leaves (2 pieces) + cinnamon (2 pieces) + tangerine peel (2 pieces) + dried chili (2 pieces) + dried hawthorn (4 pieces).
Prepare seasonings: 2 tablespoons of light soy sauce + 1 tablespoon of soybean paste + 2 pieces of fermented bean curd + 1 piece of rock sugar.
Cut the cow nan into cubes; cut potatoes and carrots; set aside.
2.
Put Niu Nan in a pot under cold water, add ginger spring onion and cooking wine to blanch the water too cool, wash the foam and drain the water, set aside.
Heat oil in a pan, add potatoes and fry until golden, add carrots and fry slightly, set aside.
3.
Leave the oil in the bottom of the pot, add the cow nan and fry until golden; add sliced ginger + garlic granules + spices and fry until fragrant, add a circle of white wine or Huadiao wine along the side of the pot to increase the fragrant;
Add seasonings (2 tablespoons of light soy sauce + 1 tablespoon of soybean paste + 2 pieces of fermented bean curd + 1 rock sugar) and stir fry until fragrant; pour 1 can of beer and hot water to soak the ingredients and bring to a boil, pour into a casserole and simmer for 1 hour .
When the time is up, open the lid of the pot and remove the slag. Pour in potatoes and carrots and bring to a boil. Turn the heat to low and simmer for 15 minutes. Add salt to taste and sprinkle in the green onions.
Tips:💯
