Accessories: salt monosodium glutamate sugar? Cooking wine? Sesame oil? Rice vinegar?
1. Boil the pot until it is dry. Stir-fry Chili/Zanthoxylum bungeanum with low heat and crush it with a cooking machine/rolling pin for later use.
2. Cut the beef into 1 cm square pieces, put a little more oil in the pan, and fry until cooked (peel the fresh ginger, chop it into Jiang Mo, and stir fry with the beef for a while).
3. Soak peanuts in warm water, peel them, pour oil from the pot, when the temperature reaches 20%, add peanuts and fry them until they are slightly yellow, take them out and cool them, and use a cooking machine/rolling pin to make peanuts for later use.
4. Stir-fry the pepper and stir with low fire. When the pepper oil is red and has no smell of raw pepper, add the dried yellow sauce and stir thoroughly.
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 after boiling, add 1 rice vinegar and a little sesame oil.
6. Cook until you feel the consistency is right. Just cook the sesame seeds before cooking.
1 Stir-fry minced beef with oil first, then pour it out, then pour oil into the pot and stir-fry minced fresh pepper, and then pour it out after frying. Then add oil to the pot, add bean paste, Huang Gan sauce, tomato sauce and various seasonings in turn, stir-fry constantly, and stir-fry the sauce (low heat).
2 Put the beef and pepper into the sauce, continue to stir-fry, and serve after cooking.
1 Ingredients: refined vegetable oil, soy sauce, veal, pepper, sugar, peanuts, monosodium glutamate, onion, ginger, garlic, precious spices, potassium sorbate, ethoxylated maltol and 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. Add it into naturally dried soybean sauce and veal, and cook for 3 hours to form a series of full-sauce 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 spoon cooking oil 4 tablespoons? Pixian watercress? Two tablespoons?
1 Prepare mushrooms and soak them in water in advance. Cut the mushrooms into mushroom shapes 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 15 minutes. 7 Prepare fried peanuts.
8 put it in a fresh-keeping bag and crush it with a rolling pin.
9 take out the 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, and take out for later use.
14 Heat the 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 peanuts.
Stir well with a shovel, and the mushroom beef sauce will be fried.