Description:The style of cooking is classified: Sichuan Cuisine | Beef | Suit the taste of both old and young Taste: Hot Make the difficulty: Ganish food (intermediate) Make time: 60 minutes The materials: Ox's rib Potato ( Or soya bean, white turnip) Condiment... Hot beef with brown sauce in Sichuan So overbearing

• The style of cooking is classified: Sichuan Cuisine | Beef | Suit the taste of both old and young
• Taste: Hot
• Make the difficulty: Ganish food (intermediate)
• Make time: 60 minutes

• The materials: Ox's rib Potato ( Or soya bean, white turnip)
• Condiment: Broad bean paste Aniseed Fragrant leaf Do the hot pepper Garlic shallot of ginger
• Hot beef with brown sauce in Sichuan So overbearing method:
• The first step: Enter meat monoblock to boil in the boiling water water of blood.
  The second step: Make meat cold to cut 3CM little piece into do, spare.
  The third step: Get up pan, oil cook until 60% hot, put ginger slice, garlic lump cruel and fragrant, enter namely beef lump pan fry, make (3-5 minute)
  The fourth step: A pot for steaming food, put beef fried into pan, add the fresh water, the proportions of the water yield and beef are 5: 1. The intense fire boils to water.
  The fifth step: Water turn fire little to a bit, add the aniseed, fragrant leaf (two can boil) , soy sauce three spoon, a little of vinegars, candy a little ( The crystal sugar is the best) , stewed half an hour.
  The sixth step: Stew in the beef in half an hour, a frying pan burns the oil and fries broad bean paste suddenly and violently. Quench pot for steaming food into Such as like to can add a little ' Chinese prickly ash rough flavor .
  The seventh step: After the beef is stewed for one and a half hours, add and already cut the good potato and white spring onions. Stew between half an hour and 45 minutes more, until the color of soup is crimson can close the fire and enter the basin
  
• Note:
• The ones that please taste soup when it is over half to stew time in the beef are salty and light, for instance, taste is not enough to be in right time with the salt.
  
  The strong meat of soup is rotten, the potato is tasty, angry and fragrant the is red, the bad smell of Sichuan one is unreasonable.