braised beef with potatoes

Delicious food introduced into Harbin from Russia in the 19th century. This dish is bright in color and rich in nutrition. The beef is tender and mellow, and the potatoes are slippery at the entrance. It is not only a must-have dish for restaurants of all sizes, but also a good choice for home catering, especially suitable for winter tasting, around 30 yuan. Production method 1. Soak beef in cold water for 2 hours in advance, pat it loose with the back of a knife and cut into pieces. 2. Boil water in the pot, put ginger slices, pepper and cooking wine, pour in beef pieces and cook for three minutes to remove blood; 3, the oil is hot, saute shallot ginger and spicy sauce; Add beef, soy sauce, cooking wine, sugar and salt, stir-fry for a while; 4. Move into the casserole, add appropriate amount of water, bring to a boil over high heat, turn to low heat and cover with simmer for 30 minutes; At this time, cut the potatoes into pieces, fry them in the oil pan for later use; 5, add potatoes after 30 minutes, and then stew; When the potatoes are ripe and soft, add the green pepper, collect the juice on high fire, thicken, add a little chicken essence, serve out and sprinkle with chopped green onion. Eating needs to know that because of the different concentrations of gastric acid required by potatoes and beef, it is bound to prolong the retention time of food in the stomach, thus prolonging the time of digestion and absorption in the stomach, aggravating the burden on the gastrointestinal tract, which is not good for the body.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)