\”Eat not only warm when stewing during the Chinese New Year, but also convenient for the banquet. When the guests came to the guests at home, the dishes were fried one by one. Several of them, one by one, stew one by one, come to the guests, and you can get hot at the table after heating together. \”
The details of the ingredients
One hour takes time
The practice of taro stewed beef stew
The taro is cut into pieces.
oil temperature 60 % heat into the pan and fry the surface with hard shell to remove oil control. The fried taro is stewed when it is very soft and it will not be scattered. It can still keep the shape of a block.
Beef is also cut.
Put a little oil in the wok, stir -fry the ginger and garlic and stir -fry the surface until the surface is discolored.
Add braised soy sauce and stir fry until color.
Pour into the casserole, add boiling water without beef, boil on high heat and stew slightly for 30 minutes. The soup in the casserole is just a little bubbling. Do not boil and roll, so that the beef stewed is soft and rotten.
Put a little rock sugar to taste and fresh, and continue to simmer for 15 minutes.
Finally put the taro in and season with an appropriate amount of salt.
Slowly simmer for 10 minutes.
Stewed beef should be used for micro -fire, which is smaller than small fire.The soup in the casserole is just a little bubbling. Do not boil and roll, so that the beef stewed is soft and rotten.