紅燒牛肉

Sichuan style.
Just craving for some kind of beef stew,this one came to mind,I have probably posted this before,but adding lots of beef tendon this time.

あ〜꒰*´艸｀*꒱ トロトロで美味しそう♡
丁寧に煮込んでるんでしょうねえ

Because of time saving,I always make stew with pressure cooker,but I like to stew meat in one piece,after 2/3 of cooking time,take them out and cut,then return them to the sauce and finish,they keep the shape better this way!And with pressure cooker it's never difficult getting tender meat,I only wo

worry about too much.

Needless to say,LOVE it💘!!!
Maybe it's since my former life..😌🎶yum yum🎶
I feel sorry,even tho you taught me how to make 紅焼牛肉麺, i haven't made it yet...still I couldn't get right parts of beef at store...🙏🙏
however I learned something really good from your post😊👆
I'll make it with mixed tendon,it's l

it's looks more tasty😋I'll try it soon with 刀削麺!!
Plus,May I ask how different taste Sichuan style and Taiwan style has? Is it more hot taste?

I was hoping this could interest you,this is so good with plain rice or made into a 紅焼牛肉麵.Like I said,all stewing beef is good,may be the beef すじ is more available in Japan,I wonder if you could buy a whole chunk.But I was craving for tendon,so I added more.
I am not really sure what the different i

s between Sichuan and Taiwanese,I haven't tried Sichuan,but I guess it uses more spices,and they claim they have a special tobanjan called 郫縣豆瓣醬,but after many research,I still don't know what's the difference apart from they use 'better' quality ingredients.I guess even in the same region,everyone

does it differently anyway.So I do it Rick's style,less heat,more spices😁.