Health benefits
Green peppers: reduce Qi
Red peppers: appetizer, digestion
Carrots: activate blood circulation and remove blood stasis
Ingredients
Beef tendon ( 500g ) | Nang ( 1 piece ) |
Green peppers ( 3 ) | Red peppers ( 2 ) |
Carrot ( 1 piece ) | Onion ( Half ) |
Octagonal ( 3 ) | Zanthoxylum bungeanum ( 20 pcs ) |
Tangerine peel ( 3 pieces ) | Cooking wine ( appropriate amount ) |
Light soy sauce ( appropriate amount ) | |
Vegetable oil ( appropriate amount ) | Ginger ( Appropriate amount ) |
Garlic ( Appropriate amount ) | Salt ( appropriate amount ) |
Xinjiang home-made naan meat recipe
1. Prepare 3 green peppers, 2 red peppers, 1 carrot, half onion, 5 or 6 garlic Peel and a little ginger, wash and set aside.
2. Wash the beef and set aside.
3. Keep a spare naan.
4. Cut onions, green and red peppers into cubes, and cut carrots with a hob Slice the cubes, shredded ginger and garlic and set aside.
5. Cut the beef into 3 to 4 cm large pieces.
6. Prepare peppercorns, bay leaves, and tangerine peel, set aside.
7. Prepare cumin powder and set aside.
8.Pour an appropriate amount of vegetable oil into the pot.Heat the oil in a pan over low heat and add an appropriate amount of sugar.
9. Put the beef cubes in the pot when the sugar is foaming, and turn to high heat.
10. Stir-fry for about 2 minutes.Add cooking wine, light soy sauce, salt and stir-fry.
11. Add ginger, garlic, star anise, pepper, bay leaves, and tangerine peel and stir-fry 1 minutes or so.
12. Add boiling water to cover the beef and simmer for about 30 minutes.When the water comes out of the beef, add the carrots and cook for about 15 minutes.
13. When the soup is almost dry, add green and red peppers and onions.Stir fry and add salt.
14. Stir fry and leave some soup.
15. Place the naan on the beef and simmer for about 2 minutes.
16. Take out and cut into triangular pieces.Spread on the bottom of the plate.
17.Finally, add cumin, stir-fry, and pour in the soup together with it.Nangzhong.forming.
Tips
Don't add dark soy sauce to make the color look bad, and leave some soup like a large plate of chicken when you put it out of the pan.This can make the naan and the soup more delicious together, otherwise the naan will be too dry and affect the taste.
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