Editor: Chinese Food Network Mobile site
3. Fry the potato cubes until golden and crispy in hot oil.
4. Add the scallions, ginger, and garlic to a heated pot and stir-fry them.5. Then add the doubanjiang and stir-fry until fragrant.6. Stir-fry the beef pieces for about 5 minutes to release moisture.
7. Add soy sauce, sugar, rice wine, soy sauce, five-spice powder, and star anise; stir well.
8. Pour in enough water to cover the beef and pressure-cook for 15 minutes.9. After cooling, add potatoes and carrots and pressurize for another 5 minutes.
10. If you don't have a pressure cooker, transfer to a regular pot and simmer over low heat until the sauce thickens and the meat is tender.
Tips:Listenmienian's
prattle:
When braising meat, add some tea seeds for a softer texture.
Beef has low fat content and high protein; pairing it with vegetables ensures balanced nutrition.
Listenmian xiantalking:Cooking meatadd an appropriate amount of tea leaves to make the beef more tender.
Beef has low fat content and is rich inprotein,combining it with vegetables and fruits for a balanced nutrition.
