Sichuan-style Braised Beef
- Ingredients:
- Beef500 grams
- Potato500 grams
- Carrot 200 gramsCoriander
- A handfulStar Anise
- 3 piecesFive-spice powder
- 5 gramsBay Leaf
- 2 piecesChongqing
- Doubanjiang 20 gramsScallion
- 5 gramsGinger
- 3 slicesGarlic
- 5 clovesSugar
- 10 gramsRice wine
- One tablespoonSoy sauce
- 5 gramsTspoon of tea seeds
- Adequate amountSalt
- Appropriate amountChongqing-style braised beef
- Steps:1. Wash the beef, cut into pieces, and boil with water to remove bloodiness; drain and dry. 2. Slice the potatoes and carrots for later use.
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3. Fry the potato cubes until golden and crispy in hot oil.
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4. Add the scallions, ginger, and garlic to a heated pot and stir-fry them.5. Then add the doubanjiang and stir-fry until fragrant. 6. Stir-fry the beef pieces for about 5 minutes to release moisture.
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7. Add soy sauce, sugar, rice wine, soy sauce, five-spice powder, and star anise; stir well.
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8. Pour in enough water to cover the beef and pressure-cook for 15 minutes.9. After cooling, add potatoes and carrots and pressurize for another 5 minutes.
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10. If you don't have a pressure cooker, transfer to a regular pot and simmer over low heat until the sauce thickens and the meat is tender.
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Tips:Listen mienian's
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prattle:
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When braising meat, add some tea seeds for a softer texture.
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Beef has low fat content and high protein; pairing it with vegetables ensures balanced nutrition.
- Tips
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Listen mian xian talking:Cooking meat add an appropriate amount of tea leaves to make the beef more tender.
Beef has low fat content and is rich in protein, combining it with vegetables and fruits for a balanced nutrition.
