Taro Beef Brisket Claypot

Name: Taro Beef Brisket Claypot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Beef Brisket; 400g taro; Some Hawthorn Powder; Some garlic; Some ginger; Some Red chili; Some Doubanjiang; Some Sweet noodle sauce; Some star anise; Some ketchup; Some Cinnamon; Some Bay leaf; Some Fennel; Some Cardamom

by Scarlett WH

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I thought that there was beef at home, so I found out that the beef was stewed first. Beef is rich in protein, and its amino acid composition is closer to human body needs than pork. It can improve the body's ability to resist diseases, nourish the spleen and stomach, strengthen the bones and muscles, eliminate edema, remove moisture, nourish blood, eliminate phlegm, and eliminate wind. The role of. Eating beef in the cold winter has the effect of warming the stomach. Chinese medicine believes that beef is a good product for the cold winter.

I found some taro to match. The taro that looks like jade and fat has always been a fresh and delicious food on people's winter table. Its rich nutritional value can enhance the body's immune function and is often used as a common medicinal staple food for cancer prevention. Taro is an alkaline food that can neutralize acidic substances accumulated in the body, adjust the acid-base balance of the human body, produce beauty and beauty, and black hair. It can also be used to prevent hyperacidity; it can also increase appetite and help digestion.

The combination of the two powerhouses has created this delicious "Taro Beef Brisket Pot". Although it is a very common home cooking, it has a delicious taste and more comprehensive nutrition. The beef is tender and the taro is soft and waxy. In this cold winter, you can feel happiness in your mouth. . . "

Taro Beef Brisket Claypot

1. Soak the sirloin in cold water for several hours in advance to soak out the blood;

2. Cut the soaked beef into small pieces, add some hawthorn powder, stir evenly, and marinate for half an hour;

3. Put cold oil in the pot, add the prepared aniseed, ginger and green onions, stir fry;

4. Stir fry until it is fragrant, add bean paste, soy bean paste and ketchup together;

5. After stir-frying, add the marinated beef brisket, continue to stir-fry evenly, and stir-fry the moisture in it;

6. Put the sautéed beef brisket into the pressure cooker, add a proper amount of boiling water, and bring to a boil. After the pressure valve is called, turn to a low heat for a quarter of an hour;