Ingredients: 500 grams of indica rice flour (rice flour) and 200 grams of beef (lean meat).

Accessories: Zanthoxylum bungeanum 25g (red tip).

Seasoning:

Ginger 100g, lard (refined) 50g, soy sauce 20g, water chestnut powder 5g, salt 5g, garlic 20g and monosodium glutamate 3g.

Characteristics of beef stir-fried powder:

This dish is golden in color and fragrant.

How to fry beef powder:

1. Cook the rice flour until it is 80% ripe, float it with clear water and drain it for later use;

2. Wash the beef, cut it into filaments, and mix with 10g water chestnut and 5g salt for sizing;

3. The red pepper is pedicled and seeded, washed and cut into filaments;

4. Peel garlic, wash it and cut it into filaments;

5. Wash ginger and cut into filaments;

6. Heat the wok. When lard is heated to 60%, add shredded beef and stir fry;

7. Stir-fry shredded beef, add red pepper, garlic and ginger until fragrant, add 25 grams of soy sauce, broth 100 ml and monosodium glutamate and stir-fry;

8. Pour the rice noodles into the pot and fry until the water is dry.