Chinese Food
Stewed taro and beef brisket
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Taro has always been the most suitable food for meat, whether it's ribs, brisket, or five flowers. The hard taro is stewed in the broth at high temperature. It's full of gravy. It's almost integrated with beef brisket. The cooked soft and rotten Beef Brisket with the soft and glutinous taro, and then a mouthful of rice. That taste is not too beautiful. Of all the delicious brisket I've made, I think only tomato brisket pot can match it.
Cooking ingredients
Cooking Steps
Step1:Cut beef brisket and set asid
Step2:Taro peeling. Cutting hob bloc
Step3:Stewed beef brisket in cold wate
Step4:Stir in chopped scallion, ginger and garlic in the pot to make it fragran
Step5:Then pour the brisket into the pot. Stir fry over high heat until the color is o
Step6:Pour cooking wine, soy sauce and sugar into the pot. Stir evenl
Step7:Put boiling water in the pot. No ingredient
Step8:Boil over high heat. Cover the pot and simmer for 1 hour
Step9:Pour taro and salt into the pot and stir well. Cover the pot and simmer for 20 minutes
Step10:Sprinkle with scallion. Open and eat.
Cooking tips:Onion, ginger and garlic should be fragrant in small heat, or it will be easy to paste. There are skills in making delicious dishes.
