Super delicious Zigong flavor cold beef
Have you made my cold-eating rabbit? Do you want to feel the same taste of cold-eating beef with the feeling of changing meat? Then the simplest and most delicious method is coming! Do it!
Food Ingredients
Beef
one and a half catties
Bajiao, Shannai
One for each
Welsh Onions
Two
Ginger and Garlic
Small half bowl after slicing
dried chili
a big bowl
chili noodles
Small half bowl
Zanthoxylum Noodles
a spoonful
Salt
three spoonfuls
Sugar
three spoonfuls
Vinegar
Two bottle caps
Raw smoke
Small half bowl
Old smoke
Two bottle caps
Step
1
Heat the whole piece of beef in a cold water pan. Add ginger and green onion to the pan. Boil for 5 minutes and then remove, cool and shred. Cut the dried chillies into filamentous (for beauty) and slice the ginger and garlic.
2
When the oil temperature is 80% hot, add prickly ash, star anise, shannai, ginger and garlic to stir-fry, add shredded beef and scallion segments, and use medium or medium-high heat all the time (beef is easy to dry if the fire is too large). Add cooking wine, salt, white sugar, vinegar and soy sauce in turn.
3
Stir-fry the water in the pan until it dries quickly (about 10 minutes), add the old soy sauce to color, add the chili powder and pepper powder to stir-fry for one minute, finally add the dried chili shreds and stir-fry for 2 minutes before taking out of the pan.
4
After the plate was loaded, it was fragrant and delicious to the point of explosion!
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