A delicious and nutritious appetizer. Radish, commonly known as "small ginseng", enhances immunity, helps detoxification, and can fight cancer. The so-called stew, the use of a relatively long time, because my family is not spicy and unhappy people, put some pickled peppers in the process of stewing, eating sweat on the tip of the nose, straightforward enjoyment. Friends who like to drink can cook for a little longer, and the soup is less, and the taste is more delicious.
Cut the beef into pieces, don't be too small, soak it in clean water for two hours, change the water frequently, the purpose is to soak the blood out.
Put the freshly-changed beef into the pot, heat it, put some cooking wine, wait for the floating foam to float up, and then smash it out. After the pot is opened, don't rush to pick up the beef. Wait until the foam is completely gone. come out
Put the oil in the wok, put it into the Pixian bean paste, spread the sauce and melt it together, add the onion, chopped garlic cloves and ginger, add the beef after the stir-fry, and then put some white wine.
After frying the meat without water, put some vinegar, stir fry, then pour in boiling water and pour into the casserole. Then simmer the fire, put two spoonfuls of red bean curd and some pickled peppers, keep the fire to a minimum, and slowly stew.
After 40 minutes, put in the chopped radish and fungus and continue to simmer on low heat.
After 20 minutes, add salt, pepper and MSG, you can start the pot.
During the production process, a little bit of soy sauce was not put in, and the color and taste of the bean curd added a lot to the dish. Stewed dishes, some vegetables with volatile taste, such as onions, celery, etc., can make the taste more delicious.