Stewed beef with Chinese yam

Stewed beef with Chinese yam

Introduction:

Production steps:

Step 1: prepare the ingredients you need.

Step 2: cut carrot and yam into hob pieces, soak them in cold water, chop red pepper and garlic.

Step 3: cut the cooked beef into pieces the size of mahjong.

Step 4: pour oil into the pan, add pepper and pepper.

Step 5: stir fry Pixian Douban sauce and Lentinus edodes Douchi over low heat.

Step 6: add sugar and stir fry until sugar dissolves.

Step 7: pour in the beef and stir fry.

Step 8: pour in the soy sauce.

Step 9: pour in the delicious food and stir fry until the beef is colored.

Step 10: pour in boiling water without beef and bring to a boil over high heat.

Step 11: 20 minutes later, add yam and carrot, continue to simmer for 10 minutes.

Step 12: add appropriate amount of salt and chicken essence to taste for 10 minutes, and then add the sauce over high heat.

Step 13: when the soup is about to dry, add the garlic sprouts and stir fry a few times.

Step 14: put the plate on the table.

Materials required:

Cooked beef: 300g

Yam: 300g

Carrot: 1

Garlic sprouts: 2

Pixian bean paste: 1 tsp

Mushroom and lobster sauce: 1 tbsp

Chinese prickly ash: 10

Dried pepper: 5

Sugar: 1 tbsp

Soy sauce: 2 teaspoons

Delicious soy sauce: 2 tbsp

Salt: half a teaspoon

Chicken essence: appropriate amount

Note: bean paste and soy sauce are salty, pay attention to control the amount of salt.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: slightly spicy