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: Filets mignon, red green millet pepper, cucu... Perfume 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: Filets mignon, red green millet pepper, cucumber Chestnut Red date Small fragrant taro
• Condiment: Ginger slice Garlic stretch, Chinese prickly ash, hot pepper, Pi County beans one, cooking wine, soup-stock
• Perfume beef method:
• 1,The beef slices materials wine, beans one, a little starch of Pi County to pickle.
  2,The millet pepper is cut and enclosed, the small taro is peeled and stripped, sliced. The cucumber is sliced, is paving and trying to get to the heart of a matter
  3,Refuel in the pan, put the chopped scallion when sixty percent are familiar, perfume happens to put the millet pepper, ginger slice garlic slice is exploded fragrantly
  4,Add right amount of soup-stock, boil, put the beef salted down well into, put the small fragrant taro chestnut, add a little white sugar, boil, connect with the decoction and quench into and pave together in the bowl with cucumber. (soup should be little) Chopped scallion and doing the hot pepper one to spread above
  5,Get up another pan, boil, fry fragrant Chinese prickly ash oil, water it on beef.
  
• Note: