Description:The style of cooking is classified: Sichuan Cuisine | Beef | Suit the taste of both old and young Taste: Salty Make the difficulty: It is (elementary) to cut the mound Make time: 30 minutes The materials: Beef ( Thin) 3000 grams Condiment: 50 grams...
Cook the beef
- The style of cooking is classified: Sichuan Cuisine | Beef | Suit the taste of both old and young
- Taste: Salty
- Make the difficulty: It is (elementary) to cut the mound
- Make time: 30 minutes
- The materials: Beef ( Thin) 3000 grams
- Condiment: 50 grams of red songs, eight mao for 30 grams, 50 grams of gingers, 25 grams of amomums, 50 grams of shallot, 15 grams of high good gingers, 20 grams of cassia barks, 15 grams of cloves, the sand ginger is 10 grams, 30 grams of Chinese prickly ash, 20 grams of dried orange peels, 30 grams of cooking wine, 260 grams of peanut oil, 60 grams of salt
- Cook the beef method:
- 1. Select to wash the beef clean, cut square one weighing 150- 200 grams;
2. Will cut the good beef lump to mix thoroughly with refined salt, Chinese prickly ash, put into jar and pickle, summer pickle 2- 3 days (winter is doubled) ;
3. After pickling meat ruddily, pull out and clean, put into pan and boil for half an hour, skim and float the foam;
4. Charter the condiment while entering the gauze, put it into the beef pan with boiling;
5. Boil, turn on to soup, use instead slow fire boil, pull out, air about 10 spare minute;
6. Fetch another pan, quench into the peanut oil, it is hot to cook to 80%, will air the beef well to put and fry and a little pull in the pan burntly out promptly to appearance;
7. Cut one or one and put the desk on the plate while eating. (note) Fond of oneself and can fire with the potato, the flavor is unique!
- Note:
