How to make Northeastern stew of beef nan

For you who study and work hard every day, the greatest pleasure is playing and eating. There are many places to play and many places to eat, but few places to eat delicious food. Instead of searching blindly, it is better to do it yourself. Next, I will introduce to you the method of cooking beef nan, a Northeastern hotpot.

1. Wash and cut the beef nan into pieces, and marinate with rice wine and starch (to make the meat tender).

2.12 Ingredients: Wash tomatoes, potatoes, carrots and onions. Peel and cut potatoes and carrots into pieces. Put tomatoes and onions in later so they are not cut first to keep them fresh.

3.21 Prepare the seasoning: slice the ginger. Since there is already scallions in the mixture, no need to add more scallions. Set aside peppercorns, aniseed, shredded Sichuan pepper and wolfberries.

4.1 After the sugar boils, add the oxanthus fragrans cubes and stir-fry until the color gradually darkens.

5.2 Remove from heat and color: I did not add dark soy sauce or other such things to this dish (it is said that eating them frequently will make your skin darker, haha). After heating the pan, add oil (don’t put too much oil, otherwise the beef will produce oil and the soup will be greasy). After the oil boils, add appropriate amounts of brown sugar and rock sugar. Function: Brown sugar enhances color, rock sugar enhances brightness.

6. This step depends on the individual: if you like to eat a one-pot paste, after the beef is fried until colored, add potatoes and carrots and continue to fry. Because beef takes a long time to stew, other ingredients are usually added when the beef is almost cooked.

7. Add boiling water and bring to a boil over high heat.

8. Transfer to a soup pot and simmer over medium-low heat. My private soup pot is an electric rice cooker. Haha, I use it to make braised beef trotters, stewed pork elbows, and stewed fish. The fire is just right and there is no smoke. He and I have traveled all over the country for many years.

9. When the beef is almost done, cut tomatoes and onions into pieces.

10. The old way to check whether the beef is cooked: poke the beef with chopsticks. When it moves, add the ingredients (if adding potatoes and carrots at this time, wait until the potatoes are stewed, then add tomatoes and onions)

11. Remove from heat: Stew for about 20 minutes more until the soup thickens and the beef, potatoes and tomatoes are rotten, then you can turn off the heat and power.

12. It’s out of the pot! Let’s try a pot first!

After reading my introduction, I believe you have a certain grasp of the method of cooking Northeastern hotpot, beef nan. So, start practicing yourself quickly, theory needs to be verified by practice.