I have eaten this dish many times, and I always feel that it takes too long to cook. I finally found a way to make this classic dish quickly and deliciously, and it can be so tempting without soy sauce or soy sauce colour……
|Pixian bean paste||A spoonful|
|granulated sugar||A spoonful|
Cut the beef into 2 cm pieces and soak in cold water for 2 hours.
Bring the boiled water into the pot, add the beef, skim off the blood foam after boiling, remove the beef, wash and drain.
Put oil in the pan, heat it, stir in onion, ginger and beef until the beef is out of the water, put in a spoonful of Pixian bean paste, stir fry the pepper and dried pepper segments, and pour a bottle of beer Bring to a boil and simmer for 10 minutes.
Put another pot, boil the potato pieces after boiling, remove and drain after boiling.
Put the boiled potatoes in a wok and stew them together, add a small packet of tomato paste, turn in a spoonful of granulated sugar, boil over high heat, and simmer for 30 minutes on low heat.
Collect the juice over high heat and season with salt.