Enamel pot recipe: corn stewed steak

Enamel pot recipe: corn stewed steak

Introduction:

"I haven't eaten stew for a long time. It's rare to go to a supermarket on a hot day. Looking at the platoon is not bad, I lost some. Turn out the iron pot that has been sealed up for a long time, and turn on the heat conduction slice by the way. I matched this stew with corn and taro. It's a good way to absorb the greasy meat. It tastes fresh but not greasy. It's delicious. "

Production steps:

Step 1: wash and cut corn into pieces, peel taro and wash.

Step 2: avoid affecting the taste, blanch the water and remove the blood foam on the surface of the water.

Step 3: put the corn taro into the pot.

Step 4: add about 1.5 liters of water (cold water), just after the material.

Step 5: pour in 10ml cooking wine for deodorization.

Step 6: cover and simmer over low heat for about 40 minutes. Turn off the heat and add salt for another 10 minutes. The amount of salt added depends on your taste.

Materials required:

Pork chop: 250g

Corn: 400g

Taro: 200g

Salt: 10g

Shaoxing yellow rice wine: 10ml

Water (for stew): about 1.5 l

Clear water (for blanching): appropriate amount

Note: in addition to cooking wine, we don't add cinnamon, star anise and ginger to stew spareribs. I feel that the spices will cover up the flavor of meat. On the contrary, cooking wine can improve the taste of meat. Cooking wine volatilizes during the stewing process, so there is no wine flavor in the broth. Our family like to eat this stewed spareribs with soy sauce. The amount of salt should be added according to personal taste. I didn't add monosodium glutamate and chicken essence in the ribs. I think it's delicious without it.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh