Sichuan Braised Beef
by Ren Ren Ren_MIKGZW
Favorite
Difficulty
Normal
Time
2h
Serving
2
Braised Beef with Potatoes"
1. Boil water in the pot, turn to medium heat when the water is boiled, pour a few drops of cooking oil, pour the cut beef pieces into the pot and pour an appropriate amount of fragrant rice wine, fly water for about seven minutes, and then use hot water to fly over Wash the beef in water. Reminder, be sure to wash it in hot water, dry it, put it in a basin, pour an appropriate amount of oil and a small amount of soy sauce, and marinate for half an hour, then pour an appropriate amount of oil into the pot, and heat the beef for a few sides. Fried yellow, as shown in the picture. Then serve on the plate.
2. While waiting for the marinated beef, pat the garlic and ginger, and cut the Thai green chilies
3. After preparing the auxiliary ingredients, pour oil in the pot, put the pepper in the pot with cold oil, simmer for five minutes, then add Pixian bean paste and dried red pepper, simmer for five minutes
4. Then pour the star anise, cinnamon, cumin, ginger and garlic into the pot, low heat for 8 minutes, then turn to medium heat for 4 minutes, smell the aroma, turn to high heat and simmer for 2 minutes
5. After the high heat is full for two minutes, pour the beef. Continue to stir-fry for three minutes on medium heat. Add boiling water that has not had beef. Remember to boil the pot under water. The beef will not burn. Cover the pot and simmer for an hour and 20 minutes over medium heat. In the middle, open the lid and stir fry the beef to avoid sticking to the pot.
6. Then peel the potatoes and cut them into medium pieces. Steam them in a steamer for 13 minutes. Use chopsticks to insert the potatoes and they can basically be inserted. You don’t need to be particularly cooked. After a while, you will continue to cook them with the beef.
7. Cut the onions and shallots for later use, as shown in the picture
8. One hour and twenty minutes, when the water is boiled and almost only oil is left, as shown in the picture, add Thai green chilies and continue to cook for five minutes on medium heat. Remember not to cover the pot to avoid discoloration of the chilies.
9. Then pour in the onion, white onion and potatoes and continue to cook for seven minutes between medium and high heat. Remember to turn the contents of the wok at any time. After seven minutes, turn to high heat and continue to collect the juice for three to five minutes.
10. When the juice is about to be collected, add the green onion, and continue to stir fry. Since I put a spoon and a half of bean paste before, there is almost no need to add salt
11. In the final step, sprinkle some coriander on a serving plate and serve with braised beef.
Tips:The first step is to put oil in the water and the beef is washed and marinated with oil. The purpose is to make the beef taste more Q and not firewood. Beef should not be fried for too long, as long as it is a little yellow and the aroma will come out. When frying the beef, the heat should not be too high. Try to flip it with chopsticks. Don't fry it too old to avoid affecting the taste. When the potatoes are steamed, sprinkle some salt on them, don't use too much, avoid being too salty. The red oil must be boiled slowly, not impatient.
