This is a rich aroma, the light will smell people will be hungry, not to mention the full collagen, it is really impossible to love! Hurry and cook, let your family's index finger move!
Wash the burdock and beef tendon (make as much as possible), remove the blood from the blood and remove the water, rinse and drain.
After boiling the hot oil pan, add the ginger and garlic to stir the scent, then fry the beef sauté, put the wine, spicy bean paste, rock sugar, soy sauce, stir-fry with the onion and sauté. Make it into the scent for a minute, then pour in the hot water. If there is no more meat, it will be over (make sure that the stew will not dry for 2 hours), put in the halogen package, cover the lid, and boil over low heat.
After 1 hour of halogen restriction, remove the halogen package, cover and cook for 1 hour, and turn off the heat for about 30 minutes.
Finally, no matter if you sprinkle with diced green onion, parsley or garlic, it is delicious!
1/The next few details I will linger in the tips, please be sure to look carefully ~ 2 / like to eat spicy, you can stir-fry the sauté when you stir-fry the beef. 3/I like to eat tomato and carrot flavors can be added in the last half an hour of cooking, there will be different flavors. 4/ The halogen package is taken out for about 1 hour, so that it does not have too much Chinese flavor and covers the flavor of the beef. (Take out the halogen package, put it in a cool bag after cooling, and then use the braised meat to continue.) 5/With fried sauerkraut, pickles, or sweet and sour cucumber, it is more delicious~~