Stir-fried cured beef

Raw material preparation

Main ingredient: 400g cured beef

Ingredients: 100g red pepper, 25g millet pepper, celery 50g

Production process

Knife processing

1. Use a knife to cut the bacon into slices of about 4cmx2cm against the grain of the beef.

2. Cut the celery into small sections about 1cm long, cut the red pepper into oblique blade shapes, slice the ginger and garlic, and cut the millet pepper into sections. Blanch water

3. Heat the clean pot and add 500g of water. When the water boils, add cooking wine and add beef.

4. Bring to a boil, cook for a while, remove with a slotted spoon and set aside. Cook the raw materials

5. Heat the clean pot, add 30g of oil, heat to 50% oil temperature, add beef, fry briefly, drain the oil. Cooking and serving

6. Heat the pot, leave oil in the pot, add millet and pepper and sauté until fragrant, add ginger slices and garlic slices.

7. Add salt, MSG and stir-fry briefly, add red pepper and celery.

8. Add bacon and stir-fry evenly.

9. Add thirteen spices and stir-fry evenly.

10. Arrange into dishes.

Reminder: 1. When making cured beef, you must consider the saltiness of the beef. If it is too salty, cook it more to dilute part of the salt.

2. When frying bacon beef, the oil temperature should not be too high to prevent the meat from becoming too old and affecting the taste.

Bacon itself has a very unique flavor - whether it is bacon, chicken or fish, after processing, it is completely different from the flavor of the original food "meat". For example, in Sichuan, in addition to adding ginger, star anise and other aniseed ingredients, the cured bacon often also contains Sichuan peppercorns, giving it a distinctive Sichuan peppercorn aroma; in Hunan, bacon is mostly smoked with specific branches; in Jiangsu and Zhejiang, it can be seen that To bacon marinated in a unique sauce. Therefore, there are many ways to make bacon with different flavors, representing different local characteristics.