Accessories: salt monosodium glutamate sugar? Cooking wine? Sesame oil? Rice vinegar?
1. Boil the pan until it is dry. Stir-fry Zanthoxylum bungeanum/capsicum with low fire, and crush it with a cooking machine/rolling pin.
2. Cut the beef into 1cm square pieces, put a little more oil in the pot and fry until cooked (peeled fresh ginger, chopped into Jiang Mo, stir-fried with beef for a while).
3. Soak peanuts in warm water, peel them, pour oil into the pot, when it is 80% hot, add peanuts and fry them until they are slightly yellow, take them out to cool, and make them into peanuts with a cooking machine/rolling pin for later use.
4. Stir-fry the peppers, stir-fry over low heat, and when the pepper oil is red and has no smell of raw peppers, add dried yellow sauce and stir-fry evenly.
5. Add pepper/pepper, cooking wine (I used 1 bottle without dried yellow sauce), salt, monosodium glutamate, sugar and beef at one time, and keep stirring, but add 1 rice vinegar and a little sesame oil after boiling.
6. Cook until you feel the consistency is right. Just stir-fry sesame seeds before cooking.
1 First pour the oil and fry the minced beef, then pour it out, then pour the oil in the pot and fry the minced fresh pepper, and then pour it out when it is cooked. Then put the oil in the pot, add the bean paste, Huang Gan paste, tomato paste and various seasonings in turn, and stir-fry constantly to get the sauce (low heat).
2 Add the beef and pepper powder into the sauce, continue to stir fry, and serve when cooked.
1 Ingredients: refined vegetable oil, soy sauce, veal, pepper, sugar, peanuts, monosodium glutamate, onion, ginger, garlic, precious spices, potassium sorbate, ethoxylated maltol, shortening (antioxidant).
2. Using the traditional natural fermentation process in southern Anhui, the original juice soy sauce was made by drying in natural light for more than two months, and the whole juice marinade was not enough to cook for more than 30 days. Adding it into naturally air-dried soybean paste and veal, and boiling for 3 hours to form a series of whole-juice beef paste with unique flavor and taste.
Method for making mushroom beef sauce
Main ingredient mushroom 12 beef 500g fried peanuts 50g auxiliary ingredient oyster sauce 2 tablespoons bean paste 2 tablespoons douchi 1 tablespoons cooking oil 4 tablespoons? Pixian watercress? 2 tablespoons?
1 Prepare mushrooms and soak them in water in advance. Cut the mushrooms into mushrooms with a knife.
3 Wash the beef and chop it into minced meat. 4 Add oyster sauce 5 Add bean paste.
6 Mix well and marinate for 15 minutes. 7 Prepare fried peanuts.
8 put it in a fresh-keeping bag and crush it with a rolling pin.
9 take out peanuts for later use. 10 Chop Douchi with a knife.
1 1 Heat the pan and add mushrooms.
12 stir-fry the water in the mushrooms over medium heat.
13 stir-fry until the surface of shiitake mushrooms is golden yellow, and take them out for use.
14 hot oil in the original pot, add the marinated beef and stir fry.
15 stir-fry beef with medium heat until the surface of beef is brown.
16 Add chopped lobster sauce. ? 17 Add Pixian watercress.
18 stir-fry with a shovel until each piece of beef is covered with sauce.
19 Add fried mushrooms and chopped flowers.
Stir well with a shovel and stir-fry the beef sauce with mushrooms.