Spices used:
Zanthoxylum bungeanum, fennel, angelica dahurica, dried tangerine peel, four star anise, two fragrant leaves, two kaempferia kaempferiae and half a tsaoko.
Ingredients used:
Potatoes, green onions, ginger, green peppers and red peppers: they add fresh and spicy flavor to beef. We use spiral peppers as green peppers and red peppers as color matching.
Main ingredients:
Beef: I chose beef ribs, which have a strong flavor.
Production process:
1. First change the beef ribs into knives and cut them into small pieces. The beef in the middle is fat, so the fat beef can be cut smaller. Don't cut the beef too small when cutting it. Cooked beef will shrink.
2. Add water to the pot, blanch the beef, pour cold water into the pot, blanch the blood of the beef, add a little cooking wine, and remove the odor when blanching. As the water temperature rises, the blood in the beef will be squeezed out slowly. In the middle of blanching, we should keep stirring with a spoon to make the beef heated evenly. After boiling, probably.
3. After the pan is cleaned, add vegetable oil, and the oil in the hot pan slides after cooling. When the oil in the pot is heated, we pour it out. The purpose of this hot pot is to cool the oil and smooth the pot, so that it will not stick to the pot when frying beef.
4. Add a little more clear oil to the pot, then add minced onion and ginger, add spices and stir fry, add a few dried peppers and stir fry until you can smell the fragrance of small ingredients, then add beef, then add soy sauce to adjust the color and stir fry and color.
5. After stir-frying and coloring, add water. There must be more water. Boiling beef is necessary because it takes a long time to cook beef. It is best to add enough water at a time, then adjust the bottom flavor of beef, add salt, adjust the bottom flavor, add some pepper to remove the fishy smell, and then add soy sauce. After the sauce is boiled, turn down the heat and simmer all the time.
6. Using the time of burning beef, we fry the potatoes, put the potatoes in the hot oil temperature of 50% to 60%, fry until golden brown, and then fry.
7. After the beef has been simmered for about 40 minutes, the beef is already cooked. At this time, you can add potatoes, then continue to collect juice and thicken the sauce. It's best not to thicken, the fire will thicken, so the collected beef will be more delicious. When the sauce thickens, add the green pepper and cook it until it is tender.