Beef Stew with Carrots and Potatoes
Overview
The carrots are sweet, the potato noodles are soft, the beef is soft in the mouth, and the soup is spicy, salty and delicious, which is perfect for rice. Delicious😍😋
Tags
Ingredients
Steps
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One piece of money, wash it clean.
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Cut into 2cm square pieces.
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Rinse with clean water.
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Pour cold water into the pot.
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Blanch it and take it out.
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Wash away the blood foam with warm water.
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Heat an appropriate amount of oil in a pot, stir-fry onions, ginger, garlic, Sichuan peppercorns, peppercorns, rock sugar, and dry red pepper until fragrant.
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Add the diced beef and stir-fry twice.
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Season with appropriate amount of salt, light soy sauce, dark soy sauce and oyster sauce.
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Stir-fry to coat evenly.
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Squeeze in a little hot pot base and stir-fry.
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Appropriate amount of water should be stewed for about an hour, and enough water should be added.
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Cut the carrots and potatoes into hob cubes, and cut the onion into large chunks.
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While the beef is stewing, prepare half a carrot, one small onion and one potato.
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Cut green and red peppers into diamond-shaped slices.
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Simmer over medium-low heat for fifty minutes.
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Add carrots and potatoes.
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Simmer over medium heat for fifteen minutes.
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Add onions and green and red peppers.
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Simmer over high heat for two to three minutes.
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Turn off the heat and serve.
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Finished product.
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Finished product.
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Finished product.
