What to fry with spicy beef, how to fry spicy beef

Preparation of spicy beef.

Ingredients: 1000 grams of beef hind leg meat, a green onion, cooking wine, light soy sauce, salt, chicken essence, sugar, Sichuan pepper, sesame oil, sesame seeds, ginger, chili powder.

1 Soak the beef in cold water for an hour, remove it, add water, green onions, ginger, cooking wine, and peppercorns to a boil, skim off the foam, turn to low heat and cook for two hours, remove and cool.

2 Stir-fry the sesame seeds, finely chop the green onions, and pour hot oil over the paprika in a bowl.

3 Put the peppercorns in a pot and bake them until browned, take them out and grind them into powder, and mix them with chili oil, chicken essence, light soy sauce, sugar, and sesame oil into a spicy sauce.

4 Cut the cooked beef into thin slices, stack them on a plate, pour on the spicy sauce, sprinkle with cooked sesame seeds and chopped green onions, and mix well when eating.

Preparation of spicy beef jerky.

Ingredients: cooking wine, light soy sauce, ginger, star anise, chili powder, peppercorn powder, cooked sesame seeds, sugar, pepper oil, chili pepper, salt.

1 Cut the beef into cubes and clean it.

2 Put it in a pot and bring it to a boil, remove it and wash it.

3 Refill a pot of water, add cooking wine, light soy sauce, salt, ginger, star anise, boil the beef over high heat, turn to low heat and simmer for an hour.

4 Remove the marinated beef and let it cool, then cut into long strips.

5 Pour oil into the pot and fry the beef strips over low heat, until the beef is basically out of water.

6 Leave the bottom oil, pour in cooked sesame seeds, chili powder, Sichuan pepper powder and chili pepper and stir-fry until fragrant.

7 Pour in the beef strips and stir-fry over low heat, add sugar, salt, light soy sauce, so that the beef is evenly glued with sesame seeds and seasonings, and the taste is better after refrigeration.

Spicy beef is one of the characteristic traditional dishes of Sichuan Zigong Yanbang cuisine, which is carefully prepared with beef tenderloin, green onions, spices and other ingredients. If you like spicy food, you must not miss this dish, and I will explain the method in detail.

Preparation of spicy beef.

Prepare the ingredients: a piece of beef tenderloin, beef tenderloin has no fascia, and it tastes better. Appropriate amount of coarse-grained chili noodles, white sesame seeds, Sichuan pepper, and sesame pepper.

Braised beef: Add water to the pot, blanch the beef for two minutes, remove and wash it and put it in the pot, pour in an appropriate amount of water to spread over the beef. Ginger slices, green onions, Sichuan pepper, bay leaves, cinnamon, cloves, angelica, and dried chili peppers are soaked in warm water, then packed into the material bag and put into the pot, add light soy sauce, salt, monosodium glutamate, chicken powder to taste, turn to low heat and simmer for ten minutes after boiling.

Start cooking: let the boiled beef cool, then cut it into evenly sized strips, pour an appropriate amount of cooking oil into the pot, heat the oil to 50% hot, pour in the beef and turn to low heat to fry dry and remove the oil.

Add peanut oil to the pot, add Sichuan pepper and sesame pepper and stir-fry until fragrant, pour in chili noodles, stir-fry over low heat to bring out the spicy flavor, and then pour in beef jerky and sprinkle white sesame seeds.

1.First of all, prepare beef rump meat, soybean oil, shallots, ginger, salt, soy sauce, cooking wine, sugar, Sichuan pepper, cooked sesame seeds, chili oil, dried red pepper, monosodium glutamate, beef broth, and sesame salt. It would be nice to have the required amount.

2.Chop the tender beef into two pieces, remove the transparent skin of the shallots, and then chop them into small pieces with a knife; Ginger strips off the yellow clothes and cuts them into small slices; Wash the dried red peppers in clean water, use a knife to cut them out, cut them into long sections, and cook the sesame seeds to ripen the sesame seeds.

3.Chop the beef, marinate it with shallots, ginger slices, salt, and cooking wine for about an hour.

4.Heat the clean oil pan, pour the soybean oil into it, the oil is about 60% hot, put the chopped veal strips in the hot pan, fry the water contained in it, and then put it out to control the oil.

5.Pour 70 grams of soybean oil into the pot, heat the soybean oil, and start to put peppercorns in it. Wait for the oil in the pot to cool a little, put the dried red pepper in and fry it, when it is fried until it changes color, throw the shallots and ginger slices in and roll it over, then pour the beef broth or clear soup, add monosodium glutamate soy sauce, beef strips, seal the lid of the pot, put the juice away over medium-high heat, and when the soup is almost finished, sprinkle the chili oil and cooked sesame seeds that have been made in advance.

6.When you are ready to eat, you can first pick out the chili peppers and shallot ginger slices inside, and then put the spicy beef on a plate.

There is one more way to do it. 1.Prepare net beef, cooking wine, salt, soy sauce, Sichuan pepper, dried chili, cinnamon, sesame oil, sugar, shallots, ginger, and peanut oil.

2.Cut the beef in half with a knife and cut it into thin slices. Shallots and ginger cut into small pieces. Put the prepared beef slices in a clean basin, and put in the green onion and ginger segments and cooking wine.

Go and marinate for an hour or so.

3.Prepare the peanut oil, put it in a clean oil pan, when the oil pan is hot, put a thin beef slice, start frying, and get it out after frying to control the oil dry.

4.Pour oil into the pot, when it reaches 80% hot, throw in the dried chili peppers to cook and fry, green onion and ginger, cinnamon, Sichuan pepper, fry it a little, then pour some clear soup into it, and finally add a little cooking wine, salt, sugar, soy sauce, and fried beef slices. Reduce the heat to low and slowly thicken the juice.

When the soup is almost dry, turn off the heat, lift the lid and cool, and finally pick the fried beef on the plate.

Ingredients: Beef tenderloin: 500 grams.

Sichuan peppercorns to taste.

Cinnamon slices.

4 bay leaves.

Dried chili pepper & paprika to taste.

Ginger 1 piece. 1 tablespoon cooking wine.

1 tablespoon sugar.

Light soy sauce 2-3 tablespoons.

1/2 tablespoon dark soy sauce.

Salt to taste. 1 tablespoon thirteen spices.

White sesame seeds to taste.

Sesame oil to taste.

Steps. 1 Do not wash the fresh beef tenderloin, rub the surface with salt.

2 Wrap the fresh-keeping bag, press it with a heavy object, marinate it overnight, and put it at room temperature in winter, and put it in the refrigerator to refrigerate and refrigerate it when it is hot.

3 The next day, I saw blood oozing from the pickling.

4 Rinse the surface with clean water.

5 Cook in a pot under cold water until there is no blood.

6 Cut the beef into slices, dices, cubes, whatever you like, and prepare the ingredients: bay leaves, cinnamon, star anise, shredded dried chili peppers.

7 Heat the pan with cold oil, add the spices soaked in water (moist spices can better release the fragrance in the oil, and will not be too fast).

8 Turn off the heat and remove the spices.

9 Re**