Potato broad bean stewed beef is actually a very common matching method, and the ingredients required are actually very common. However, when combined, they have a unique taste and texture, and it is also good for our health preservation. Therefore, everyone can pay attention to the following introduction methods.

Method one

Ingredients: 1 potato, 200 grams of broad beans

Accessories: 5 grams of minced ginger, 5 grams of minced scallion, 3 grams of salt, 5 grams of soy sauce

Method:

1. Wash the potatoes, peel them, and cut them into long strips; wash and segment the broad beans.

2. Heat the wok, pour in oil and heat it, add minced ginger and minced scallion to flavor, pour in the broad beans and stir-fry until they change color.

3. Add potatoes and continue to stir-fry, add soy sauce, add water, cover the pot lid and simmer until the potatoes and broad beans are soft and tender, and finally add salt and monosodium glutamate.

Tip: Be sure to stir-fry the broad beans until they are cooked. Taste them when they are almost done to confirm the cooking time, and then add the ingredients. Eating uncooked broad beans can cause poisoning!

Method two

1. Break the broad beans (that is, green beans) into segments, cut the potatoes into irregular cubes, cut them large or small as preferred, but not too small. Cut the pork belly into slices or cubes (pork belly is not required, but it must be a mixture of fatty and lean meat);

2. Heat the oil in the pot, and when the oil is hot, stir-fry the pork belly to extract the oil;

3. Add potato cubes and broad bean segments and stir-fry for two or three minutes. This step is very important!

4. Pour in hot water, covering three-quarters of the vegetables;

5. Turn to medium-low heat and simmer slowly. Add salt for seasoning when the soup becomes slightly thick.

6. Continue to simmer until the soup becomes less and then remove from heat (do not simmer dry, nor too much, soup-soaked rice is the best).