material

Raw materials: beef jerky 1000g,

Seasoning: salt 15g, monosodium glutamate 2g, Amomum Tsaoko 5g, star anise 5g, linseed oil 10g, pepper (red, sharp and dried) 20g, sesame 30g, onion 10g, ginger 5g, pepper 10g, and vegetable oil 65430g.

working methods

1. Stir-fry dried chili and sesame until fragrant, take out and crush for later use;

2. Wash the beef, put it in a pot, inject clean water (subject to submerged beef), add refined salt, aniseed, Amomum villosum, pepper, onion ginger and dried pepper, and put it on high fire;

3. Bring to a boil, skim off the floating foam and move to low heat to cook beef;

4. Take out, cool and cut into pieces with a length of 4 cm, a width of 3 cm and a thickness of 3 mm for later use;

5. Put the wok on the fire, heat it, pour in vegetable oil, when it is heated to 40%, pour in beef and fry until the sauce is yellow, and take out and drain the oil;

6. Sprinkle with monosodium glutamate, pepper noodles, pepper noodles and sesame noodles and mix well to serve.