Roast Beef with Rose Fermented Bean Curd
by Not being a fairy for many years
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Chopped green onion ginger, pepper star anise
2. Stir the rose fermented bean curd into a paste
3. Beef cuts
4. Boil in a pot under cold water
5. Turn off the heat after boiling
6. The blanched beef always floats easily with clear water
7. Put the bottom oil in the pot, heat the oil and put the sugar
8. Add beef and stir fry
9. Put green onion, ginger, etc.
10. Put fermented bean curd
11. Cooking with cooking wine, deep sea female, moderate soy sauce
12. Stir fry for even sugar color
13. Put in water, and a little salt, bring to a boil on high heat, change to medium heat, add carrot cubes when half of the soup
14. Cook for another ten minutes, and you can easily shovel the carrot into two pieces with a shovel
15. Change the high heat to collect the juice until thick
16. Put it on a pan, and decorate with blanched rapeseed
