Is it better to use beef or pork for dry saut ed shredded pork?

It is better to use pork, because there is no fishy smell in the pork, and it is easier to chew after making the shredded pork into a dry stir-fry.

You should choose beef, it will taste very good, and you will feel very satisfied. In general, pork is rarely chosen.

It is better to choose pork, because the meat quality of pork is relatively tender, and there will be some moisture in it when making dry fried shredded pork, so it will not feel particularly chai when making it.

Pork is better because the meat quality of pork is relatively tender, and it can also fully absorb the flavor, and the preparation method is relatively simple.

How to make the shredded beef.

Ingredients. 250g beef shank and 100g celery

Accessories. Materials.

1 tablespoon of Pixian bean paste.

10 grams of paprika.

Salt to taste. 3 grams of pepper.

Appropriate amount of chicken bouillon. 5 grams of peppercorn powder.

Balsamic vinegar 7 grams. Light soy sauce 20g.

10 grams of sesame oil.

5 grams of sugar. 10 grams of cooking wine.

4 dried chilies.

1 gram of green onion. 1 small piece of ginger.

40 grams of vegetable oil.

A piece of beef is about 250 grams, and the selection is pure and lean, the beef tenderloin is the best, and the beef leg meat is also available.

2.First slice the beef into slices, choose a cube-shaped better slice, like my one is too thin, don't think about slices if you don't have a certain foundation.

3.Then cut the beef into shreds 5-6 cm long and about 3 mm wide along the texture of the beef.

4.Add about 1/2 tablespoon of shredded beef cooking wine, 10 grams of light soy sauce, and 10 grams of vegetable oil.

5.Celery is also cut into shreds of about 5-6 cm.

6.After the pot is heated, pour in the usual amount of oil for stir-frying, two large spoons of about 30 grams, the pot must be very hot and then pour the oil, the fire of the gas stove at home is far less than the restaurant, in order to achieve the effect of the fire, the pot should be empty for 3-5 minutes and then pour the oil.

7.The oil temperature is 7 into the heat and pour in the shredded beef, this oil temperature is a little higher than the usual fried shredded meat, because in the end, the moisture in the meat must be basically fried.

8.At the beginning, you can see that there is still a lot of water in the pot, and then continue the high heat, and then you can see that there is basically no water vapor in the pot.

9.Then pour in 1 tablespoon of bean paste, fry the red oil, and then add 10 grams of chili powder, note that first add green onion and ginger and then add bean paste, and finally add chili powder, which is pasty when it is added early.

10.After the fragrance of the ingredients is fried, cook 7 grams at this time, about a teaspoon or so of balsamic vinegar, add a little balsamic vinegar, the purpose is to make the shredded meat dry and fragrant without firewood, and the shredded meat inhales a part of the vinegar, and the taste is better.

11.Add 1 teaspoon of sugar, 10 grams of light soy sauce, salt and chicken essence to taste, add sugar In order to reconcile the taste, salt and chicken essence are added as appropriate, because the bean paste and soy sauce are already very salty, basically add 1 4 teaspoons of salt.

12.At this time, put in the shredded celery, turn on the high heat and stir-fry a few times to make the celery slightly soft, the time is about one minute, and the celery is not delicious when it is fried.

13.Finally, sprinkle white sesame seeds, pepper powder and pepper powder before cooking, and finally add the hemp flavor of Sichuan pepper powder is stronger, and the taste of white sesame seeds is more fragrant, and there is a feeling of eating beef jerky.

The shredded beef is out of the pot.

<> Introduction. Sichuan-style famous dish, shredded meat is tender and soft, easy to chew, dry and spicy.

Material. Ingredients: 250 grams of beef tenderloin, 100 grams of celery, auxiliary ingredients: 15 grams of shredded ginger, 25 grams of watercress, 150 grams of oil, coriander.

Seasoning: Soy sauce.

Method. 1. Cut the beef into 8 cm strips and the celery into 4 cm pieces.

2. Heat the oil, fry the shredded beef in the pot, add salt and ginger shreds to continue to stir-fry, add bean paste and stir-fry when the beef moisture will be dry and dark red, add soy sauce, coriander and celery when the shredded meat is crispy, and sprinkle with peppercorns.

Ingredients. 200 grams of beef.

Accessories. Celery to taste.

Appropriate amount of white sesame seeds.

Ingredient. Cooking oil to taste.

Salt to taste. Light soy sauce to taste.

Appropriate amount of dark soy sauce. Sugar to taste.

Cooking wine to taste. Appropriate amount of green onion juice.

Ginger ale to taste. Peppercorn powder to taste.

1. Cut the beef tenderloin into chopstick-sized strips, wash the celery and cut into strips.

2. Marinate the cut beef with salt, light soy sauce, dark soy sauce, sugar, cooking wine, green onion ginger juice and Sichuan pepper powder for 20 minutes, then put it in a wok and stir-fry.

3. After the beef changes color, the water will come out, pour out the water and continue to stir-fry, slowly stir-fry over low heat until the water is completely dry, and then add white sesame seeds.

4. Continue to stir-fry over low heat, the color of the beef becomes darker and darker, and the meat becomes tight and fragrant, add the chopped celery.

5. Stir-fry until the celery is soft and then put on a plate.

Tips

1. After pouring the beef dry, it must be slowly stir-fried over low heat.

2. Be patient during the frying process.

Stir-fried shredded beef.

Ingredients】 300 grams of tender beef, 30 grams of net celery.

Seasoning】 25 grams of vegetable oil, 20 grams of bean paste, 1 2 tsp chili powder, 1/2 tbsp sugar, 2 tsp cooking wine, 12 g of green garlic, 6 g of shredded garlic, 1 2 tsp refined salt, 2 tsp soy sauce, 1 tsp vinegar, 1 4 tsp monosodium glutamate, 1 2 tbsp Sichuan pepper oil.

Method] 1 Peel off the beef fascia, cut it into thin slices, and cut it into thin strips across the meat lines. Cut the celery into 2 3 cm long pieces (too thick to split); Chop the bean paste into a fine puree.

2 Heat a wok, pour in vegetable oil to heat up to about 60% hot, add shredded beef and stir-fry quickly, stir-fry until crispy, then add bean paste puree and chili powder; Then add sugar, cooking wine, soy sauce, refined salt, and monosodium glutamate in turn, and stir-fry evenly; Finally, add celery, green garlic and ginger shreds, stir-fry a few times, pour some vinegar and turn it over a few times, and pour pepper oil on it.

Dry stir-fry shredded beef, the method is to first cut the gluten into thin slices, then cut into thin strips, put the gluten shreds into boiling water and boil for two minutes, take out and then soak in water, wash the celery, tear off the old tendons and cut into long sections, then add bean paste and chop it, and then put the peanut oil on the fire until it is 60% hot, put the gluten four and then add the experience and then add the bean paste, and the chili powder continues to stir, and finally, put in the sugar, soy sauce cooking wine, celery and ginger crystals and stir-fry evenly, and put in the beef.

Shred the dried chili peppers, shred the ginger and garlic, slice the green onions and set aside, and cut the beef into shredded beef.

Marinate the beef with salt and cooking wine for 10 minutes.

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Heat oil in a pot, pour in shredded beef and stir-fry for one minute, then add Sichuan peppercorns and continue to stir-fry.

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Stir-fry until the shredded beef changes color, add shredded dried sea pepper and ginger and garlic and stir-fry until fragrant, add green onions and stir-fry until the water is dry, add dark soy sauce to adjust the color, monosodium glutamate and salt to taste.

Material.

100 grams of beef, 25 grams of celery, 5 grams of soy sauce, 2 grams of cooking wine, 10 grams of vegetable oil, refined salt, monosodium glutamate, sugar, vinegar, and ginger.

Method.

Remove the beef tendons and cut into shreds; Wash the celery and cut into 3 cm long pieces; Ginger shredded. Heat the oil in the pot, stir-fry the shredded beef, add the shredded ginger, stir-fry until fragrant, add soy sauce, cooking wine, refined salt, sugar, vinegar, and stir-fry evenly.

Dry stir-fried shredded beef can be dressed, cut into thin shreds, boil the oil, the heat is larger, directly fry the shredded beef, at the same time, put some dried chili, the shredded beef is very tasteful.

Dry stir-fried shredded beef requires you to cut the beef not along the shreds, but cut the beef horizontally, and then fry it with a burst of heat after feeding it with various spices.

How to cook shredded beef? It should be tenderized with beef, and it can be fried over high heat and low heat.

Clean the beef first, then shred it, then shredded the ginger lightly. Heat the oil again, and then put the beef in the pot at this time and fry it, add sugar, rice wine, and then stir-fry evenly.

Stir-fried shredded beef can definitely become a delicious snack, whether it is a dish or a snack at leisure. In fact, the production method is not so complicated, and it is cleaner and more hygienic than the shredded beef sold outside, and there will not be too many additives, even children can eat it.

We start by cutting the prepared beef into thin strips, each one about 3 4 cm long is fine. The celery is also cut into small pieces of about three centimeters, and it is worth mentioning that parsley is used as much as possible here, which makes the taste more fragrant. Chop the shallots, ginger, and dried chili peppers and set aside.

Put an appropriate amount of oil in the pan, put the shredded beef just cut into the pot and stir-fry, try to fry until there is no water vapor. At this time, the shredded beef is already very dry, and then we add bean paste, shallots, salt, sugar, Sichuan pepper, soy sauce, cooking wine, and shredded ginger, and continue to fry until the beef strips are drier.

Finally, add the chopped parsley and chili peppers, and when you smell the chili peppers, the shredded beef will be ready to cook. Before coming out of the pot, you can sprinkle some white sesame seeds on it, so that the dry fried shredded beef is very chewy, the point is that the taste is quite good, especially for those who like to eat spicy, they may easily eat the next **. Especially when watching the World Cup, prepare a full ** shredded beef, which can definitely become a football watching partner.

The amount of shredded beef can be increased according to the number of people, and a pound of beef can only be made into half a catty of shredded beef, which is more than enough for people with a large amount of food, eating a plate in an hour.

There is another method, which is to put the beef directly into the oil pan to fry it, and then re-fry it again after it comes out of the pan. The next steps are the same as above, the dry stir-fried beef made by this method is slightly crispier, it is sure that it is more oil-intensive, and there will be a full sense of guilt if you eat too much, if you eat it yourself, it is not better to dry it slowly.

The beef can be cleaned first, then shredded, and then shredded with ginger. At this time, then heat the oil in the pot, and then at this time, put the beef in the pot and fry, add sugar, rice wine, and then stir-fry evenly.

Cut the beef into shreds, put peppercorns in the pot, and then put in the shredded beef for dry stir-frying, feel that the oil has come out, and you can do it later, you should put sugar, rice wine, ginger shreds, and bean paste in it for stir-frying, so that you can do it.

The beef can be shredded and can also be stirred, and some seasonings can be added, some raw peppers, garlic, dried chilies, and it should also be sautéed in the pan and it is done.

Ingredients: 200 grams of water gluten and 100 grams of celery.

Seasoning: 5 grams of ginger, 15 grams of bean paste, 5 grams of chili powder, 3 grams of Sichuan pepper powder, 10 grams of soy sauce, 7 grams of sugar, 2 grams of salt, 15 grams of cooking wine, 2 grams of monosodium glutamate, 20 grams of peanut oil.

Cooking method: 1.Cut the gluten into thin slices and then cut into thin strips; Stir-fried shredded beef.

2.Put the gluten shreds into boiling water and boil for two minutes, remove them, then soak them in water for a while, and set aside in water;

3.Wash the celery, tear off the old tendons and cut into inch pieces;

4.chop the bean paste;

5.Wash the wok and put it on the fire, put in the peanut oil, when it is 60% hot, add the gluten shreds and stir-fry, add refined salt, and continue to stir-fry until the gluten shreds are light yellow;

6.Then add bean paste and chili powder, stir evenly in the pot;

7.Then add sugar, soy sauce, cooking wine, celery, shredded ginger, monosodium glutamate, stir evenly, sprinkle with peppercorn powder and serve on the plate.

Learn how to stir-fry shredded beef with a master of Sichuan cuisine.

The classic Sichuan dish is fried with shredded beef, which is simple and delicious.

Beef is my favorite food, and shredded beef is my favorite snack, which I prepare every time I watch a drama; This dish has a strong beef flavor and a dry and spicy taste, which is absolutely enjoyable and refreshing to watch.

The classic Sichuan dish is fried with shredded beef, which is simple and delicious.

Learn how to stir-fry shredded beef with a master of Sichuan cuisine.