Description:The style of cooking is classified: Sichuan Cuisine | Beef | Health recipe Taste: Chilli Make the difficulty: It is (elementary) to cut the mound Make time: 10 minutes The materials: Beef (back leg) 1000 grams, round-grained nonglutinous rice is 100... Envelope the beef small

• The style of cooking is classified: Sichuan Cuisine | Beef | Health recipe
• Taste: Chilli
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 10 minutes

• The materials: Beef (back leg) 1000 grams, round-grained nonglutinous rice is 100 grams of coriander and 50 grams.
• Condiment: Sesame oil 100 grams of soy sauce and 25 grams of beans and a thick chilli sauce and 50 grams of cooking wine and 10 grams of salt and 10 grams of shallot and 15 grams of ginger and 10 grams of Chinese prickly ash and 5 grams of chilli powder and 5 grams of dried orange peels and 15 grams of Chinese prickly ash and 5 point eight grams of powder Gram is right amount of respectively
• Envelope the beef method small:
• 1. Meat go muscle membrane cut a loud thin slice;
  
  2. Clean the end of cutting thinly;
  
  3. Net(use the chlorine argon will be sterilized tomorrow) Cut section 30 millimetres long it for use;
  
  4.It add round-grained nonglutinous rice by cassia bark, it is the octagonal, put on pan to parch to brown at Chinese prickly ash,it crush with rolling pin (use fragrant and getting more light to rub at most or crush pulverizer) ;
  
  5. Cut good beef one, put and mix in the basin thoroughly with soy sauce, cooking wine, refined salt, thick chilli sauce of Pi County, spring onions, ginger, rice flour, sesame oil, fresh water;
  
  6. Divide, put in ten light food steamer steaming about 30 minute, Chinese prickly ash powder, chilli powder, coriander let go at the food,
  
  
• Note: