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: Ox's lean pork taken from under the spinal c... Fry the beef silk

• 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: Ox's lean pork taken from under the spinal column of a hog is 250 grams, 100 grams of celeries
• Condiment: Ginger silk is 15 grams, beans are a petal of 25 grams, 150 grams of oil
• Fry the beef silk method:
• 1,Cut beef into 8 centimetres of filaments, the celery cuts 4 centimetres.
  2,Oil cook hot beef silk pan fry scattered, continue, stir-fry with the salt ginger silk before stewing, fry.
  3,Will do in the moisture of beef, will fry with broad bean paste fragrantly while becoming crimson, the shredded meat, with the soy sauce when be stir-fried before stewing crisply, coriander, the celery is fried and familiar with, let go and have the Chinese prickly ash.
• Note:
• Make this dish, it is a key to the success or failure to grasp the duration and degree of heating, the beef silk must be stir-fried before stewing and accepted dry to the moisture, moisture can't be too serious, otherwise beef silk will soft silk floss than crisp and fragrant; Celery cook, fry, break, grow, want, blow pan rapidly, change color fragily.