Taiwanese style half tendon and half meat stew ♥ Beef stew 6

Overview

In addition to the basic beef bones, the soup base of Taiwanese-style beef noodles can be subdivided into flavors: five-spice, watercress or tomato. Choose your favorite scent to be the protagonist and customize your own private delicacy. ★For beef stew, which is generally used as a dish, you don’t need a lot of soup, just beef. But if you want to use it as beef noodle soup, you need to add more beef bones to increase the amount of soup.

Tags

• hot dishes
• soup
• beef ribs
• cooked beef tendon
• cooking wine
• doubanjiang
• onions
• rock sugar
• carrot
• ginger
• soy sauce
• tomato sauce
• tomatoes

Ingredients

Steps

1. 1 Blanch beef ribs in Shuibunchuan to remove blood, wait until cool and cut into small pieces; cut beef tendons into small pieces and set aside

   

2. 2 Chop onions; slice ginger, pound and chop garlic, peel and cut carrots into small pieces; cut tomatoes into small pieces and arrange on a plate, microwave for 3 minutes and peel off the skin★ or carve cross patterns on the skin, boil in boiling water for 5 minutes to peel.

   

3. 3 Sauté the onion over low heat until brown, add the ginger slices

   

4. 4 Add beef cubes and stir-fry, sauté tomato sauce & bean paste

   

5. 5 Add carrots, peeled tomatoes, beef tendons, and seasonings

   

6. 6 Add water until the ingredients are covered, bring to a boil over high heat and then simmer over low heat for 40 minutes

   

7. 7 Blanch some broccoli for garnish and serve.

   

8. 8 Flavor combination options: add tomato sauce/tomato sauce beef; or spicy bean paste/spicy beef; add five-spice spice bag/five-spice beef.