Beef and cabbage vermicelli
Ingredients
- Beef 500g
- Green onion Half root
- Eight anise One
- Fragrance leaves One piece
- Red pepper Two
- Ginger Five slices
- Doubanjiang A spoonful
- Light soy sauce Two spoons
- Dark soy sauce A spoonful
- Vinegar A spoonful
- Salt Appropriate amount
- Sugar A spoonful
- Chinese cabbage 5 slices
- Fans A handful
- Ginger One piece
- Scallions One
- Black pepper Appropriate amount
Steps
1. Wash the beef, soak it for 30 minutes, add it to the pot with cold water and bring to a boil
2. Remove the blood foam, drain and set aside
3. Prepare onions, ginger, star anise, bay leaves, red pepper and bean paste
4. Heat the oil pan over low heat, stir-fry the bean paste, and stir-fry until the red oil appears
5. Add onion, ginger and aniseed and saute until fragrant
6. Add beef and stir-fry
7. Add beef and stir-fry, add cooking wine to remove the smell, add vinegar and rock sugar and stir-fry until fragrant
8. Add dark soy sauce and light soy sauce to color
9. Pour in boiling water, no more than beef
10. Turn to a casserole and simmer. When the beef is tender, add an appropriate amount of salt and continue to simmer for 10 minutes!
11. Prepare Chinese cabbage, shredded ginger and chopped green onion
12. Fans soak in water
13. Heat the oil pan and sauté the ginger until fragrant
14. Add Chinese cabbage, add salt and stir-fry until soft
15. Take a soup pot, put an appropriate amount of beef broth, add the fried cabbage, bring to a boil over high heat, then reduce to medium to low heat and simmer until the cabbage is soft
16. Add vermicelli and cook for a while
17. Add appropriate amount of pepper and seasoning, sprinkle with chopped green onion,
18. Tangtangshuishui is the best to eat in winter!
Tips
- Be sure to boil the water when stewing beef, so that the meat will be fresh and tender!
