Stewed Beef Brisket with Taro

Name: Stewed Beef Brisket with Taro
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lipu Taro; 400g Beef Brisket; Several pieces ginger; A Aniseed; 6 Small tomatoes; Some salt; Some Chicken Bouillon Powder; Some Oyster sauce; Some Very Fresh Soy Sauce; a little Sugar

by What a happy kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I like to stew sirloin at home with potatoes, but a few days ago I saw that potato sirloin is not good for absorption.
Going out for sirloin like to order sirloin with tomatoes.
It happened that I bought a Lipu taro at home and never ate it, and happened to have eaten the tomatoes. So I decided to let taro and sirloin be a partner. The taro has the effects of strengthening the spleen, promoting dampness, detoxification and reducing itching. It can rationally transport nutrients, moisturize the skin, and improve the body's immunity.
Beef brisket has the effect of replenishing the spleen and stomach, replenishing qi and blood, strengthening the muscles and bones and reducing edema. I think it should be good. After making it, I really found it to be a good match."

Stewed Beef Brisket with Taro

1. Lipu Taro Cut Hob Blocks

2. Beef brisket diced

3. Sliced ginger, 1 aniseed

4. Wash the small tomatoes and set aside

5. Add the ginger aniseed and stir-fry the flavor after the oil is hot in the pan

6. Add the sirloin and stir fry, stir fry after the moisture comes out, add some delicious soy sauce

7. Add the chopped taro and continue to stir-fry evenly.

8. Add the right amount of water, and the main ingredient is enough

9. Add the washed small tomatoes and simmer for about 30 minutes

10. Finally out of the pot

Tips:
The addition of small tomatoes can remove the fishy smell of the sirloin and accelerate the maturation of the sirloin.

White sugar only needs to be added a little, no taste is needed, just for freshness

After adding the water, bring it to a boil on high heat, skim off the foam, then turn to a low heat and simmer for about 30 minutes, and then collect the juice on high heat.