260 grams of beef, 100 grams of peanuts, 15 grams of ginger, 25 grams of garlic, 5 grams of green onions, 10 grams of chili noodles, 10 grams of peppercorns, 35 ml of sugar, 40 ml of sweet pasta sauce, 10 ml of light soy sauce, 5 ml of cooking wine, 5 grams of salt, 18 grams of white sesame seeds, and an appropriate amount of boiling water. [HaoChi123.com]
Specialty:
20 charts detailing the unbeatable delicious spicy fresh beef sauce. [HaoChi123.com]
Operation:
1, prepare all the ingredients.
2, white sesame seeds with a sieve net sieve off the residue, pour into the pan on low heat and slowly stir fry until the white sesame seeds become light yellow.
3, chili noodles and peppercorns mixed, poured into the blender into crushed into spicy ingredients.
4: Pour the spicy ingredients into the pot and fry slowly over low heat for 1 minute to release the flavor.
5, ginger peeled and minced, garlic minced spare.
6, peanuts into the middle of the oven, 140 degrees baked 6 minutes to remove and cool, remove the red coat pounded into peanuts.
7, beef non-stop with cold water to wash a few minutes to pull out the blood, beef cold water into the pot, into the green onion, ginger 2 slices, cooking wine.
8, large fire boil to medium heat, skimmed off the foam, cook for 20 minutes.
9, boiled beef with cold water to clean, cut into small beef grain.
10, the pot of oil to 6% heat, put the garlic, ginger stir fry.
11, into the cut beef, stir fry for about 2 minutes.
12, immediately turn off the fire, into the spicy material (otherwise spicy material is easy to paste, hair bitter taste).
13, using the residual heat, gently push the spatula a few times, simmer for about 3 minutes.
14, pour in the appropriate amount of boiling water, not over the beef grain.
15: Bring to a boil over high heat, turn to medium heat and simmer for about 15 minutes.
16、When half of the soup is left, add the prepared chopped peanuts.
17, pour in the fried white sesame seeds, stir fry evenly.
18, add sugar, sweet flour sauce, soy sauce, salt, stir fry evenly.
19, turn to low heat, slowly collect juice.
20, when the soup is almost closed, turn off the fire (can not collect too dry, because the oil can be better preserved).