Steak Cubes with Thick Sauce
1.
Add green onion knots, ginger slices, and cooking wine in a boiling pot, add water to boil, blanch the steak, remove, drain, and cut into 2 cm cubes.
2.
Cut broccoli into small stalks, shred carrots and blanch them for later use.
3.
Add oil to the skillet and cook until 80% hot and saute the ginger slices. Add the drained steak pieces and stir-fry them evenly. Add the spices (grass fruit, star anise, bay leaves, pepper, cloves) and stir fry until it is fragrant, then add oyster sauce, light soy sauce, stir fry evenly, add water to the steak, boil over high heat, and simmer slowly to collect the juice (almost when the juice is collected) Add edible salt, pick out all kinds of spices, leave a little juice to thicken), and place them neatly on a plate.
4.
Add blanched broccoli and carrot shreds on the stacked steak pieces, add starch to thicken the remaining broth and pour it on the stacked beef pieces. Serve.
Tips:
If there is no steak, you can use beef instead.
When thickening the starch, it is easier to add a little cold water and mix well and then pour in the remaining soup to thicken the starch.
