Beef casserole

Beef casserole

Introduction:

"We northeast people like to freeze some fresh vegetables in the refrigerator from the end of autumn to the end of winter. We can freeze everything. We have a lot of tomatoes, beans, beans and I have frozen. There is still a little stock in the refrigerator, so we cook them together with beef to make hot pot. Although the ingredients are not exquisite, we don't pay much attention to eating them at home."

Production steps:

Step 1: slice the beef.

Step 2: blanch the beef in boiling water.

Step 3: freeze rape, thaw, chop, squeeze dry water.

Step 4: freeze rape, thaw, chop, squeeze dry water. Take out the frozen tofu and thaw it.

Step 5: put the oil in the pot, add the onion and ginger, and saute until fragrant.

Step 6: stir fry the beef.

Step 7: put in the right amount of water, actually put more than this.

Step 8: put in the veteran.

Step 9: add vinegar and cooking wine.

Step 10: add Chinese prickly ash and large ingredients.

Step 11: add ginger slices.

Step 12: add salt.

Step 13: add five spice powder.

Step 14: add sugar.

Step 15: put the beef in a pressure cooker.

Step 16: put in the frozen tofu and rape.

Step 17: press until beef 8 is mature, then transfer to casserole to continue cooking.

Materials required:

Beef: moderate

Frozen rape: right amount

Frozen tofu: right amount

Scallion: right amount

Ginger: right amount

Corn oil: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Old style: moderate

Cooking wine: moderate

Vinegar: right amount

Salt: right amount

Sugar: right amount

Five spice powder: appropriate amount

Precautions: 1. It's better to blanch the beef. 2 stew until beef 8 is mature, then transfer to casserole to continue stewing.

Production difficulty: ordinary

Process: casserole

Production time: one hour

Taste: Original