2. Pour the oil in the pot, and the oil temperature is 50% to 60% hot (there are small bubbles around the oil surface). Add chopped onion, garlic slices and pepper, and it smells delicious.
3. Smell the onion, add the fat beef roll and stir fry.
4. Stir-fry until the fat beef roll turns slightly white, and add seasonings: cumin powder (2 teaspoons), spiced powder (half teaspoon), extremely fresh essence (one bottle cap), soy sauce (half bottle cap) and salt (half teaspoon).
Because the fat beef roll is frozen, it will produce a lot of water when frying. After all the seasonings are stir-fried evenly, turn off the fire first, take out the fried fat beef rolls, and pour out the fried water in the pot.
6. Then turn on the fire, pour in the fat beef roll fried for the first time, add a spoonful of cumin powder, stir fry quickly, and turn off the heat when you see the fat beef roll slightly crisp.
Fried chicken is delicious, fragrant but not greasy, crisp but not peeled, and served with fried beef rolls with scallion oil.
Tips:
1. Fat beef rolls are frozen food. It is recommended to take out the ingredients when preparing them. Do not thaw in advance, it will affect the taste.
2, onion fried beef onions and cumin must be heavier. When frying onions, be sure to wait until the onion smells before putting the fat beef.
3. The reason why you need to go back to the pot and fry is because the fat beef rolls have a fishy smell. When we first fried it, because the frozen fat beef roll heated a lot of water, if we just collected the juice to dry the water, the fat beef roll would be old and taste like skin. If you don't put it away, the fat beef roll will be very greasy and have a heavy smell. So I suggest you take it out first, pour out the water, add some cumin powder and fry it again. This fat beef roll is not greasy, fishy or peeled, and it tastes just right.