Three Treasures Braised Beef

Prepare the raw materials: beef, soybeans, radish, carrots, onions, ginger, and garlic

Soak the soybeans in water for 12 hours to swell

Peel, wash and cut radish and carrot into small cubes

Fresh beef cut into small pieces

Boil water in a pot and blanch the beef to remove impurities and congestion

Immediately rinse the blanched beef in cold water, drain and set aside

Pour an appropriate amount of water into the pot, add beef, Sichuan peppercorns, aniseed, ginger slices, first-grade fresh soy sauce, sugar, and cooking wine and start simmering the beef soup over high heat

I simmer the beef broth for about 45 minutes to make the soup thick and the beef is flavorful

Heat the oil in a pot, add onion, ginger and garlic and sauté until fragrant

Add radish, soybeans, and carrots in turn and stir-fry quickly over high heat

Pour the beef soup and beef cooked in advance into the pot

When the soup is simmering over high heat, add salt and MSG and stir well

Finally, sprinkle with coriander for freshness and serve

Delicious sambal beef stew served in a container

The taste is even more intense when paired with soyaki

A bowl of red bean and white rice porridge and scallion pancakes are just the standard

Loving every meal is the best reward for yourself

The Sanbao Beef Stew with super high nutritional value is worth having

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