When we cook, we first cook the beef and bamboo shoots, and then we start to catch fire. Blanch beef with cooking wine in cold water, blanch to remove floating foam, and control the water to dry for later use. Seven pots of hot oil, the oil temperature is 70% hot, add lard and beef, stir-fry until dry, add onion, ginger, garlic and coriander, stir-fry until fragrant, add Pixian bean paste and soy sauce, add some sugar and add red oil. Try to fry this beef dry, and it will taste better when it is cooked at last. Add spices, a chafing dish bottom material, and then add a large basin of rootless water, salt, chicken essence, soy sauce, balsamic vinegar and sugarcane water.
First of all, we slowly add cooking oil to moisten, put oil in a hot pot, add soaked ginger, soaked sea pepper, onion and garlic to saute until fragrant, then add bean paste, dried sea pepper and pepper to stir fry, then pour in minced beef and add seasoning pepper. Put some chicken essence or green pepper and red dates in the unfinished beer for about 40 minutes, or even get a clear water pot. After the water is boiled, put it in the pig pack and cook for 10 minutes, then pour the bamboo shoots into the beef pot and cook for 36 minutes. Add beautiful shredded red pepper, shredded ginger and shredded coriander to decorate.
Remember to turn it over several times in the middle to prevent it from sticking to the pot. Before cooking, we add celery season, stir it evenly, and then we can take it out and put it on the plate. Remember to sprinkle chopped green onion, add some coriander and decorate the delicious grass. It's that simple. This dish is very delicious. I often eat this dish cooked by my grandmother at home. It's simply delicious. This dish is also very simple. We can study hard at ordinary times and eat with our families during holidays or family reunions.