Golden Needle Fatty Beef Stew

Overview

How to cook Golden Needle Fatty Beef Stew at home

Remove the roots of the enoki mushrooms, wash them and blanch them in water. After blanching, let them cool to dry.
Also blanch the fat beef slices in water to remove the blood foam, blanch until they change color and take them out.
There is blood foam and oil in the water after blanching the beef slices, so I am used to blanching it all over with water, which makes it easier to eat. If you don't mind, you can skip this step.
Prepare the ingredients, cut three cloves of garlic into jasmine.
Heat a casserole over medium heat. If you don't have a casserole, you can use an iron pot. Pour a small amount of oil into the bottom of the pot and sauté the garlic until fragrant.
Then add two spoons of Pixian bean paste and stir-fry.
After frying until fragrant, add half a pot of water.
Cover and bring to a boil.
After the pot is boiled, add the enoki mushrooms and beef slices, add a little salt, and cook until the pot is boiling. Add less salt. The bean paste is salty. You can use a spoon to taste the saltiness and add salt. The enoki mushrooms and beef slices do not need to be cooked for too long, because they have already been blanched.
After taking it out of the pan, sprinkle with chopped green onions and eat. It's hot and spicy.