Roast Beef with Yam
1.
When choosing beef, choose the fat and lean sirloin, which is delicious when it is stewed (the second one from the positive)
2.
Buy the sirloin, clean it, cut it into 3cm square pieces, and set aside
3.
I bought the iron rod yam, wash off the soil on it, and peel it off
4.
The yam is cut into hob pieces and reserved
5.
Prepare the required seasonings (now you can boil 500ml of water for use)
6.
Heat the wok, add oil (a little more than when cooking), add all the spices, and fry until fragrant
7.
Add the sirloin, turn to medium heat, and stir fry until the beef changes color
8.
When the beef surface changes color and becomes dry, add dark soy sauce and oyster sauce and stir fry until it is colored
9.
Add boiling water to the pot until there is no beef
10.
Turn the heat to a boil, use a spoon to skim the foam
11.
After skimming the foam, turn to low heat, add a lid and simmer for about an hour and a half (see the pot twice in the middle to prevent the water from boiling dry)
12.
The beef is almost simmered and soft, add yam, cover and stew for about ten minutes (this time the steaming time can be exactly the same)
13.
When the yam is cooked, turn on high heat to collect the juice and add salt (turn with a frying spoon)
14.
Finished, make a rice bowl, it's so fragrant!
Tips:
1. When simmering meat, if the meat is hot, you must add boiling water. If you use cold water, the meat will become hard and fishy.
(But if the meat is cold (such as when boiling the soup), it needs to be cooked under cold water. A word of experience ^O^)
2. Do not put salt early when stewing meat, I usually put it when harvesting the juice (putting salt first will coagulate and denature the protein, which is not good for stewing meat)
