Ingredients: 500g beef louver, 3 dried peppers? Coriander 1 root onion 1 big section
Seasoning: 2 tbsps (30ml) of sesame sauce1/3 pieces (about 5g) of rose sufu? Leek flower 1 tablespoon (15ml) salt 1/4 tsp (about 1 g) soy sauce 1 tablespoon (15ml) soy sauce 1/2 tsp (. Zanthoxylum bungeanum is about 15 grain of warm water with 5 tablespoons (75ml).
Steps/methods
1) Put the sesame paste into a bowl, pour in warm water, dilute the sesame paste in the same direction, add the ground rose sufu, chives, salt, soy sauce, soy sauce, sugar and sesame oil and mix well.
2) Wash the onion and cut into pieces. Clean coriander and cut into small pieces with the width of 1cm.
3) Wash the louver and cut it into 5 mm wide filaments for later use.
4) Heat the pan, pour in the oil, add the chopped dried chilies, and stir-fry the chilies slowly with low fire (about 1-2 minutes) to make chili oil. (Be careful not to use a big fire, and don't fry the peppers black. )
5) Put chopped green onion and coriander into the prepared sesame paste and mix well to make sesame paste dipping sauce. If you like spicy food, pour some Chili oil.
6) Put pepper and onion in the pot, pour water into the pot to boil, then put in the louver, blanch for 5 seconds and take it out immediately.
7) Pick up the cooked louver while it is hot and dip it in seasoning.
end
Matters needing attention
* * Niubaiye can be bought in supermarkets and vegetable markets. Even if you buy a processed beef louver, it still smells a little fishy, so be sure to put peppers and onions in the water of the louver, so that the fishy smell of the louver can be effectively removed.
* * Remember, the scalded beef venetian blinds should be boiled. After putting it in, it should not be too long for a certain period of time. A few more seconds, it will get old and the taste will harden.
* * Chili oil can be fried more than once. Usually make cold dishes and pour some in. It tastes good.
* * Blanched blinds are recommended to be eaten while it is hot. It is best to eat as much as you can. Don't blanch all at once, or you won't finish it in a short time. If it gets cold, it will affect the taste.