Ingredients:BeefPotatoes, Chinese cabbage,Radish,
Home-style Braised BeefRoughly chop the beef braising.
Seasonings: dried red chili pepperSlice the red pepper.GingerChop the ginger.OnionCinnamon bark, salt, five-spice powder,Soy sauceRice wine, sugar, salad oil, water, cornstarchSteps:Season the beef with soy sauce, starch, and rice wine. Mix well.Wrap in cling film and marinate for about 2 hours.Peel the potatoes and cut into chunks,CarrotClean and slice the carrot, blanch them, and set aside; slice ginger.Drain off excess marinade from the beef and remove cinnamon bark.Pour more salad oil into the pot.Use a bit more oil due to the lean beef. First sauté onion slices, ginger slices, and dried chili peppers in hot oil.Add the marinated beef and stir-fry briefly.Once the beef absorbs most of the oil, add soy sauce and sugar.Stir evenly, pour in water just covering half the beef. Start medium heat cooking.After the aroma of the beef comes out, add more water to cover the beef completely for secondary seasoning; add five-spice powder and salt. Switch to low heat simmering.Ensure the pot is always bubbling gently. After about 40-50 minutes, the beef becomes tender, and the broth hasn't significantly reduced. Add potato chunks and carrot pieces, continue to simmer for another 10 minutes or so before serving.Start cooking.6. When the fragrance of the beef comes out, add enough water to fully cover the beef and do a secondary seasoning by adding five-spice powder and salt. Cook on low heat for about 40-50 minutes until the beef is tender.Ensure that small bubbles are constantly forming in the pot. After 40-50 minutes, add the potato and carrot pieces and continue cooking for another 10 minutes before serving.