Cold beef is one of the Han traditional delicacies in Zigong, Sichuan. Let’s take a look at how to make cold beef: Recipe introduction Cold beef is one of the Han traditional delicacies in Zigong, Sichuan.

Table salt is the ancestor of all flavors, Zigong is the capital of well salt, and Yanbang is the family of gourmet food.

Eat in Sichuan and taste in Zigong.

Made with beef tenderloin, green onions, dried chili peppers, spices and other ingredients.

Made with a secret recipe and craftsmanship, the spicy taste is strong and the aroma is tangy, making people drool.

Ingredients Beef tenderloin spices, sesame seeds, dried chili peppers, sugar, cooking wine, light soy sauce, salt, vinegar Method 1. Add marinade and beef to cold water, boil for 5 minutes, remove and cut into strips; cut green onions into small sections, slice ginger and garlic,

Cut the dried chili into shreds 2. When the oil is 80% hot, add Sichuan peppercorns, star anise, kaempferol, ginger and garlic and stir-fry until fragrant. 3. Pour in shredded beef and green onion segments and stir-fry over medium heat. 4. Add sugar and cooking wine in turn.

, light soy sauce, salt, vinegar 5. Turn to high heat to quickly reduce the juice (about 3 minutes), wait until the water in the pot is dry and add dark soy sauce to adjust the color 6. Turn to low heat to dry the water (about 10 minutes), add chili noodles,

Stir-fry the peppercorn noodles for 1 minute, add shredded dried chili peppers and stir-fry for 1 minute. 7. Finally, sprinkle with sesame seeds, stir-fry evenly, and it is ready to serve. Tips 1. The beef must be cooked first and then stir-fried, so that it will not burn.

Because we are making cold beef, we use less marinade than braised beef. Our marinade comes in 2 bags, and only one bag is enough. 2. The time for cooking beef in marinade should not be too long, 5 minutes

That’s it. 3. When cutting beef into strips, cut it against the grain, so that the cut meat will look nice and chewy.

4. When stir-frying the seasonings, you must pay attention to the heat. Use high, medium, and low heat in turn. (In terms of time: 1 minute on high, 5 minutes on medium, and 10 minutes on low.) The beef fried in this way will be chewy.

Strong but not chewy, tender and not broken 5. This dish is made according to Sichuan taste. Adding chili noodles will make it spicier and more flavorful. If you can’t eat spicy food, you can omit the chili noodles and Sichuan peppercorns.