Chinese Food
Braised beef with chestnut
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Cooking ingredients
Cooking Steps
Step1:Soak the sirloin in cold water for half an hour to remove the blood.
Step2:Dice the beef.
Step3:Wash the carrots, peel them and cut them into hobs.
Step4:The shallots are cut into oblique sections.
Step5:Scallion and scallion leaf cutting circle is used for decoration.
Step6:Cut the garlic into small pieces.
Step7:Cut green and red peppers.
Step8:Spicy skin cut.
Step9:Three star anise, four pieces of cinnamon, two pieces of Chennai, three pieces of Piper longum.
Step10:Stir fry the chestnut in the oil pan.
Step11:Stir fry the carrots in the oil pan.
Step12:Peel and dice a head of garlic and overheat the oil.
Step13:Deep fry the garlic until golden brown, and take out the pot for standby.
Step14:Stir fry the chestnut until it is slightly yellow on the outside, and then take out the pot.
Step15:Add some more oil to the fried garlic oil. Heat it and pour in the garlic sprouts to make it fragrant.
Step16:When the flavor comes out of the pot, stir fry the beef. Add two spoonfuls of soy sauce and color it. Add two spoonfuls of sugar to taste.
Step17:Stir fry with a little beer.
Step18:Put the shallot, spicy skin and garlic into the pot and stir well, then simmer for 40 minutes. During this period, when the soup becomes less, add beer in batches. Always keep the beer before beef. When stewing, put the spice bag at the same time.
Step19:Cook at low heat for 40 minutes, then add the oiled chestnuts and carrots. Stir well and continue to simmer at low heat.
Step20:Simmer for 10 minutes, add the garlic cloves with oil, simmer for about 5 minutes, then add two spoonfuls of oyster sauce, and finally put in the green and red peppers, stir them up and stop the fire. Wait for two to three minutes, and then take out the pot.
Step21:Beef with chestnut comes out of the pot ceremoniously. Remember to sprinkle some chopped shallots on it for decoration.
Step22:Good food with rice.
Cooking tips:The chestnut and carrot are fried in oil in advance so that when they are stewed in beef for a while, they are not easy to be stewed. Beef tenderloin is best with some fat. Beer should be added in batches. When stewing on a low heat, add a little bit when the soup becomes less. Beef tenderloin is tender. It can shorten cooking time. If beef tendon is used, it is recommended to press it in a pressure cooker for at least ten minutes. There are skills in making delicious dishes.
