Steak with Potatoes and Radish
1.
After washing the beef steak with clean water in advance, add in clean water, pour in appropriate amount of Shaoxing Huadiao, sliced ginger and green onion
2.
Cut the potatoes, carrots and other hobs, scallions, ginger and garlic. Because I don’t dare to eat chili, I only put one. When I made this time, I left a few sea rice and dried whitebait when I mixed the dumpling stuffing yesterday It was added during frying;
3.
Heat in a pan with cold oil, stir-fry the chives, ginger, garlic, chili, dried sea rice and whitebait, over low heat;
4.
Before frying, first discharge the oxen immersed in clean water into boiling water and fly into the water. After removing the scum, pour it into a drain basket to control the moisture; this process can be forgotten to capture the text here; pour in and stir fry out You can fry in a fragrant wok. Slowly fry over a low fire to slowly copy out the blood in the beef. Turn it over from time to time until it is dry.
5.
At this time, you can add an appropriate amount of rice wine. Because of the limited conditions, I used 13 flavors instead of many seasonings, Zhuhou sauce, a little oyster sauce, appropriate amount of light soy sauce and dark soy sauce, salt and sugar. Today I put it in again because I have to hand in the homework. A little Haitian garlic chili sauce for color; I rarely use MSG and chicken essence.
6.
Stir-fry for another two or three minutes, and stir-fry the wagyu steaks such as the chuhou sauce and seasonings.
7.
Pour water and bring it to a boil. Move the ribs to an electric pressure cooker. Because the electric pressure cooker hardly emits water vapor, the amount of water must be properly controlled. Of course, some people like more soup and you can add more. I want to put potatoes in it. Add a little more so that the meat will cook faster. When it’s done, set it at the stew stall. After the pan is out, I add carrots and potatoes and simmer for about 10 minutes. When it’s finished, it’s in the pan. The juice is almost absorbed by the potatoes, just add some chopped chives on the plate;
8.
Because the pot is braised, the rice problem is solved in this way. Unfortunately, it’s not sticky rice when it was in the south. The taste is a lot worse, with a few drops of peanut oil.
9.
When the rice is out of the pot, just sprinkle some chopped green onions. I didn’t add salt to the rice before because the beef steak has a strong taste, otherwise this Cantonese-style oil-salt rice is also good
