The solved problems are collected and reproduced in QQ space. How to cook Sichuan Fuxiang barbecue [label: barbecue, production, method] This is a famous dish in Sichuan. Fog, wind, cold and wolves Answer: 1 popularity: 7 Solution time: May, 2008-1/satisfactory answer raw materials.

350g beef tenderloin, 200g onion, 50g salted peanuts, and 0/0g coriander/kloc.

condiment

20g of minced garlic, 20g of pepper noodles, pepper oil 10g, refined salt 10g, cumin powder 15g, monosodium glutamate 10g, salad oil 1000g (actual consumption 50g) and eggs/kloc-.

prepare

1. Cut beef tenderloin into 3.5cm× 4cm× 0.3cm square, wash the blood, and size it with salt, raw flour and eggs for about 8 minutes.

2. Cut the onion into 0. 1 cm thick shreds, stir-fry them in the pot and pour them into the hanging furnace.

3. Raise the oil temperature to 60% heat, pour in beef fillet, and then remove and drain the oil. Leave a little oil in the pot, heat it to 60% heat, stir-fry minced garlic, add beef slices, soy sauce, Chili noodles, pepper oil and monosodium glutamate in turn, stir-fry until the fragrance overflows, sprinkle cumin powder and peanuts, take out the pot, put it in a hanging oven and add coriander.

trait

Beef is spicy and delicious, and the barbecue is rich in flavor.

Production key

1, beef sizing should be stirred to ensure smooth and tender. 2, cumin powder should not be fried in the pot for too long, otherwise it will be very bitter.