T/SXPX 002-2021 Shanxi Potato Stewed Beef

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, plating, and quality requirements for Shanxi-style braised beef with potatoes. This document is applicable to the preparation of braised beef with potatoes using beef and potatoes as raw materials. Main technical content: 6. Production Processes 6.1 Cutting: Cut the raw beef brisket into 3 cm to 3.5 cm cubes, and cut the raw potatoes into 2.5 cm to 3 cm rolled cubes. 6.2 Cooking: Add the cut beef brisket to a cold water pot, boil it over high heat, skim off the foam, and remove it after 2 minutes for rinsing with warm water. Fry the potato cubes for 5 to 8 minutes until they are cooked and golden brown, then remove them for oil draining. Heat a wok, add oil, star anise, Sichuan peppercorns, scallions, ginger, garlic, dried chili peppers, and tomato sauce. Stir-fry until fragrant, then add the beef brisket. Pour in cooking wine to remove odor and enhance flavor. Add light soy sauce, dark soy sauce, sugar, and salt. Pour in the original beef broth and simmer for 1 to 1.5 hours until the beef is tender and soft. Finally, add the fried potatoes and turn up the heat to reduce the sauce. Sprinkle with chopped scallions before serving. The finished braised beef with potatoes is shown in Figure 1. Figure 1: Braised beef with potatoes finished product

Development Information

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