Beef and Potato Noodles with Red Sauce
Overview
This is my first time uploading. I’m not very good at it. I seem to have taken less photos. I’m just thinking about cooking...I’ll definitely improve next time.
Tags
Ingredients
Steps
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Be careful not to cut the beef brisket into small pieces, and soak it in cold water for 20 minutes. Empty the blood and put the beef under cold water in the pot⚠️Slowly blanch the beef over low heat. Add ginger and cooking wine. After the water boils, remove the foam, take out the beef, and save the soup for later use.
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Blanch the tomatoes in boiling water and then peel them. Continue to boil the remaining hot water. Add the carrots and potatoes into small pieces. Blanch them for 5 minutes and take them out.
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Some aniseed Sichuan peppercorns, onions, ginger and garlic are ready, and 3 dried red peppers.
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Add a little oil, add seasonings and stir-fry when the oil is medium cooked. When the beef is fragrant, continue to stir-fry. Add dark soy sauce, light soy sauce, white vinegar, chicken essence, abalone juice, and rock sugar in turn. Stir well, take it out, put it in the Addi pot and press it for 15 minutes, and set aside.
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In another pot, add less oil and stir-fry the tomato cubes. After mincing, add the broth used to blanch the beef and chopped onions. Cover the pot and cook over medium heat for 10 minutes. Add potatoes, carrot cubes and beef cubes with a little water, and continue to cook for 15 minutes. Boil water in other pots at the same time.
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After the noodles are cooked, blanch them in cold water, add beef and potato soup in red soup, and sprinkle a little chopped green onion. Finish (I forgot to follow the red soup)
