The weather is obviously cold. Once it has dropped by several degrees, it is necessary not only to wear warm clothes but also to eat some warm stomach in winter, to enhance the body’s disease resistance, and this can strengthen the bones and bones than beef, especially If there are children at home, my family does it once a week, which is very good for children’s growth and development.And this beef is not greasy, just add some ingredients to the pot and cook it, no need to put oil, the unique natural taste can particularly provoke the appetite, the mother’s favorite is to make sirloin, with a little fat, every I will make two pounds each time, part of which will be cooked with a la carte, and the other part will be divided into small bags with some soup to freeze up. It is very delicious to get up early to cook noodles and add a little green vegetables. It is even more beautiful to make a poached egg. Adults and children can’t eat enough, and they are full of nutrition.My son and I love to eat sirloin, which is a little expensive. Maybe it was grown up in Inner Mongolia since childhood, and has no natural resistance to beef and mutton, especially just cooked, rotten, that fragrance!In fact, the method of beef is very simple. In the past, there was no pressure cooker in the hometown. It was a big chai pot. Slowly simmer, just add some onion ginger, pepper and star anise, etc. to the fishy, and the beef stew plus two hawthorn rotten is faster.If you want to stew a la carte, the hometown practice is to add some radish or potatoes when the beef is coming out of the pan. Mom thinks that the ingredients will be fried first with onions, and then the sirloin will be stewed back to the pot and stew.
How to make taro beef brisket
Prepare the ingredients, taro I chose taro, the noodles are more delicious
Cut the slightly larger pieces of sirloin to soak the blood water, and put the cold water into the pot and boil the water.
Skim off the foam and turn off the fire
Prepare the ingredients: onion, ginger, pepper, star anise, cinnamon, hawthorn.
Bring sirloin into the liner of the pressure cooker, add hawthorn, spring onion ginger, pepper, star anise, cinnamon, soy sauce, cooking wine, and cover the boiling water of the ingredients
Pressure cooker beef and mutton stall for 30 minutes
Prepare the beef as soon as it comes out of the pan: peel the taro and wash with 1/3 cutting hob block, carrot cutting hob block, onion cutting block
Add vegetable oil to the pot, fry the onion first to fragrant, then add the taro and carrot until the carrot is dead, pour the beef and soup, don’t make too much soup, just level with the ingredients, add salt and boil to collect soup while stew.
The soup is not too much, a little sticky, and the taro is soft and rotten, you can turn off the fire and get out of the pot
Taro Beef Brisket
- pressure cooker
- Green onions
- star anise
- Zanthoxylum bungeanum
- Vegetable oil
- soy sauce
- Cooking wine
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