Raw materials of cudgel beef: beef, cudgel, ginger slices, scallion, rice wine, onion root, starch, water, cumin powder, dried pepper, pepper, star anise, cinnamon, galangal, grass buckle, minced garlic, monosodium glutamate, white sugar, cooked sesame, Chili oil, pepper oil and sesame oil. 1. Add salt and water to the beef, stick the beef with your hands, and let the water enter the beef. 2. Pour onion juice into beef, drain water, marinate with water starch 15min, and string sticks together. 3. Pour cumin into a cold pot and stir-fry until fragrant. 4. Stir-fry with slow fire, dry pepper, star anise, cinnamon, galangal, grass buckle, stir-fry until fragrant, stir-fry, cool, and grind into powder for later use. 5. Fry the beef to 50% temperature, then fry it until the surface is crisp and pour it out. 6. Put a proper amount of oil in the pan to cool, add onion, ginger and rice to stir fry, pour in the fried beef and stir fry, add two spoonfuls of cumin powder and three spoonfuls of spices, stir fry monosodium glutamate and white sugar, sprinkle with cooked sesame seeds, and add Chili oil, pepper oil and sesame oil to stir fry, which is delicious.
Beef tenderloin 1 boneless, add a little edible soda ash and soak for 30 minutes to remove blood. 2. Mix crisp pulp: add water to starch, custard powder and baking powder, and add a little salt to stir. At the temperature of 40% to 50%, the fried bread crumbs are golden yellow. 4. Beef tenderloin with crisp pulp, ginger and onion juice, salt and white pepper. 5. At 40% temperature, fry the beef tenderloin until it is solidified, turns red, and at 70% temperature, fry it again. 6. Add a little oil to the pot, add onion, ginger, rice, green pepper, fried chicken powder, salt, chicken essence, stir-fry beef tenderloin, and pour sesame oil into the pot.