Raw materials: lean beef, Pleurotus eryngii, Xinhe bean paste, Pixian watercress, rapeseed oil, crystal sugar, sesame oil, pepper oil, chicken essence, Rhizoma Kaempferiae, star anise, white button, cinnamon, ginger and onion.
Practice steps:
Step 1: Wash Pleurotus eryngii.
Step two, tear it up first.
The third step, cut into small dices.
Step 4: Wash and slice the beef.
Step five, put it into a cooking machine and beat it into meat stuffing.
Step 6, put a proper amount of rapeseed oil into the pot, add spices such as Sannai, star anise, white buttons, cinnamon, ginger slices, etc. into the onion section, slowly heat it with low and medium fire, stir-fry the fragrance of the spices, put the green onion noodles, and take out the spices. Note: Peanut oil or corn oil can also be mixed. However, it should be noted that peanut oil is easy to solidify at low temperature, so corn oil and rapeseed oil can be used when the temperature at home is low in winter.
Step 7: Pour in the beef stuffing and stir-fry until it changes color and spits out oil, then add the bean paste (flour paste or sweet noodle paste) and Pixian bean paste, stir-fry over medium heat until it spits out oil, and the beef surface is slightly crisp. For those who don't like spicy food, Pixian watercress can be replaced with the same amount of soy sauce in this step.
Step 8, pour the Pleurotus eryngii granules into the pot, stir-fry until the surface becomes soft, and then pour in the crystal sugar.
Step 9: If the rock sugar is large, you can put it in a microwave oven and heat it for 30 seconds, then break it into small pieces by gentle breaking.
Step 10: Continue to stir-fry Pleurotus eryngii until the steam volatilizes, and the materials in the pot spit out oil and the fragrance overflows, then add sesame oil, pepper oil or rattan pepper oil, stir-fry evenly, and add salt, Chili oil and chicken essence monosodium glutamate according to your own taste. Then turn off the fire.
Step 1 1: After cooling, it can be stored in a jar or glass crisper.