Dictyophora beef

Overview

The first time I made braised beef with bamboo fungus. The bamboo fungus was dried food brought by my mother from Sichuan. She soaked it and then cooked it and brought it to me. I was very touched.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• students
• bamboo fungus
• beef
• cooking wine
• dried chili pepper
• garlic
• onions
• pixian douban
• spices
• very delicious
• ginger

Ingredients

Steps

1. 1 Wash the beef and cut it into small cubes of about 1.5cm, put it in a pot under cold water, add cooking wine and an appropriate amount of green onions and ginger, bring to a boil, skim off the foam, take out the beef and set aside.

   

2. 2 Heat oil in a pot. Heat the oil and sauté the onion, ginger, garlic, dried chili and Sichuan pepper until fragrant. Add two tablespoons of bean paste and stir-fry until the red oil comes out. Add the spices and stir-fry. Add the cooked beef and stir-fry together. Add boiling water and mince the beef. Be sure to add more water and add two small pieces of rock sugar.

   

3. 3 Transfer to a saucepan over high heat and simmer over low heat for 40 minutes. Add the soaked bamboo fungus. If the water is not enough, add more boiling water and simmer for another 20 minutes until the bamboo fungus is cooked. Before serving, add an appropriate amount of salt or very fresh soy sauce according to personal taste, a little chicken essence or not. Plate and sprinkle with scallions.