Who knows shredded Sichuan fragrant beef? How do I do that?

Shredded Sichuan fragrant beef.

Ingredients: 400 grams of beef (beef tendon meat).

Ingredients: 20 grams of ginger, 50 grams of green onions, 15 grams of pickled pepper.

Seasoning: 100 grams of peanut oil, 40 grams of sugar, 10 grams of garlic, 2 grams of Sichuan pepper powder, 70 grams of egg white, 16 grams of starch (peas), 4 grams of salt, 5 grams of soy sauce, 2 grams of pepper, 20 grams of chili oil, 30 grams of vinegar, 3 grams of monosodium glutamate.

Preparation of fish-flavored shredded beef:

1. Add an appropriate amount of water to the starch and stir well to form wet starch; Cut the beef tendons into 5 to 6 cm long shreds, put them in a bowl and add 10 grams of egg whites, refined salt, monosodium glutamate, pepper noodles and wet water powder, and sizing them evenly.

2. Add soy sauce, sugar, balsamic vinegar, 20 grams of beef broth and 10 grams of wet starch in a small bowl.

3. Wash the ginger, green onion and pickled red pepper separately and cut them into thin strips; Peel the garlic and mash it into a garlic puree.

4. Put the wok on the hot fire, pour peanut oil into the hot pan, when the oil is warm, put in the meat silky and smooth, remove and drain the oil.

5. Return the heat to the wok, leave 10 grams of hot oil, add shredded ginger, shredded green onion, soaked red pepper shreds, and garlic paste to fry until fragrant, then slide back the shredded meat over the oil and stir-fry a few times.

6. Then put the sauce in the bowl, turn the pot, sprinkle in the pepper powder, pour in the red oil, and then put it on the plate.

Try it and see if it tastes like you!

Is it Jilin Longtan Four Seasons Good Snack?

The preparation of Sichuan-flavored beef jerky.

One. The meat can be marinated in advance, and the cooking wine, salt, and green onions are put on it

Sliced ginger. Half an hour is fine.

Two. Add cold water to the marinated meat and light a fire to remove the blood.

Three. Take out the meat and change the knife again, change the knife as big as you think fits.

Small and try to keep the size of the meat even.

Four. Add plenty of oil to the pan and add the meat when the oil is hot.

Stir-fry until the meat is dark and the meat becomes firm and slightly dry.

, take it out. Five. Or that pot of oil, increase or decrease in moderation. Start by putting the garlic slices.

Throw it in and simmer until browned, add the peppercorns. Small torch shiba.

Put the hemp in and stir-fry until fragrant, add the chili flakes and chili flakes.

Six. Finally, add the prepared beef strips into the pan, one.

Stir-fry straight and keep stir-frying, the fire is not too big, the good dishes taste out, salt.

And MSG finally seasoned and you can get out of the pot!

Shred the beef, wash it, marinate it with starch, cooking wine and salt on the side of the celery without leaves, and cut into strips; millet pepper cut into sections; Dried fragrant slices; Slice garlic; Cut the dried chili peppers into sections and heat the oil in a pan, put down the peppercorns, dried chili peppers and garlic slices and stir-fry until fragrant.

Add the celery and stir-fry.

Add the beef, and when it changes color slightly, add the millet pepper and dried pepper.

Add three tablespoons of bean paste and stir-fry.

Add salt, monosodium glutamate, and peppercorn powder to taste, and stir-fry for another minute or two.