[Steps of Spicy Beef Strip Mother's Home Edition, How to Eat Spicy Beef Strip Mother's Home Edition]

Home > Recipe > Spicy Beef Strip Mother Home Edition

Spicy Beef Strip Mother Home Edition

For the first time, I created a menu. The child said that many people had browsed it. I was very happy,. Originally, I wanted to teach my children to cook, just ordinary home-cooked meals, so that when children want to eat the food cooked by their mother, they have something to refer to, just like their mother is around, telling them what to do. My mother is just an ordinary person. What she said in the menu is her usual exploration, so there are no specific specifications. Please lower the standard to treat a nagging mother's menu.🙂

Food Ingredients

Beef 500g

chili noodles a spoonful

Raw smoked old smoked One spoonful each

cooking wine a spoonful

Salt 5 grams

cooked sesame two spoonfuls

Five spice powder a spoonful

Onion half root

ground pepper 2 grams

Ginger five pieces

Step

a new piece of beef

Wash the blood on the surface of the beef with clean water, and then soak it in clean water for a few hours. Remember to change the water in the middle, wash it again and cut it into thick and thin strips you like. (Children at work don't have time to soak it in advance and put it in the refrigerator)

Add scallion and ginger, cooking wine, raw soy sauce, old soy sauce, homemade five-spice powder and salt, put on gloves and marinate them evenly. The longer the time, the more tasty it will be. I usually marinate it the night before and can do it the next day.

This was pickled last night. I'm going to make it today. Pick out the scallion and ginger.

Put oil in the pan and put it according to the amount of meat. It is good to cover the meat. The fire is hot. Chopsticks can be inserted with small bubbles to fill the meat.

Gently stir with a colander to prevent adhesion. Slow down and don't let the oil burn.

It took four or five minutes to get it out.

When the oil temperature rises for the second time, I like to eat chewy ones for a few more seconds. In fact, the meat is already cooked for the first time. Re-frying is to make the meat tender inside, but don't take too long or it will burn. Blow into this darker color turn off the fire and fish it out.

Pour out the oil, leave some base oil in the pan, put some chili powder and Sichuan pepper powder and stir. At this time, the base oil is hot enough to fry the chili without heating.