Braised beef with carrot and bamboo shoots

Braised beef with carrot and bamboo shoots

Introduction:

Production steps:

Step 1: wash and froth the beef, bamboo shoots and carrots.

Step 2: wash the beef with water, foam, bamboo shoots and carrot.

Step 3: heat the pot to the corn oil, add Pixian Douban, Zanthoxylum bungeanum, ginger, garlic and stir fry until fragrant.

Step 4: stir fry star anise, fennel, cinnamon and fragrant leaves.

Step 5: add beef and stir well.

Step 6: cook the cooking wine to remove the fishy smell, add 15 spices and stir fry until fragrant.

Step 7: add bamboo shoots and stir well.

Step 8: add proper amount of soy sauce, stir fry and color.

Step 9: turn to the pressure cooker, add black pepper, chicken essence, a little monosodium glutamate, a little curry powder (no or don't like that flavor, you can also not add), add the right amount of soy sauce seasoning, add the right amount of water.

Step 10: put in the scallion, cover and turn off the fire 15 minutes after SAIC.

Step 11: after the steam in the pressure cooker is exhausted, open the lid, put in the carrot cut into hob pieces, and pick out the onion knots. When you're finished, close the steam cover and let it out again.

Materials required:

Beef with muscle: 800g

Bamboo shoots: 300g

Carrots: 3

Corn oil: right amount

Pixian Douban: moderate

Old style: moderate

Soy sauce: moderate

Cooking wine: moderate

Ginger and garlic slices: appropriate amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Fennel: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

15 fragrance: appropriate amount

Black pepper: right amount

Chicken essence and monosodium glutamate: appropriate amount

Scallion (tied in knot): 1

Curry powder: a little

Note: it's best to use Pixian Doupi in Sichuan for Douban, use the bamboo shoots in Guizhou for bamboo shoots, and use the carrot that can't be juiced. Use the one in my photo, so that the dishes will be fragrant and delicious

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: slightly spicy