The practice of Dengying beef introduces the cuisine and function in detail: the production material of Dengying beef in Sichuan cuisine: main ingredients: the characteristics of Dengying beef such as cow hind legs: Dengying beef is a traditional famous food in Daxian County, Sichuan Province. Beef slices are as thin as paper, red and bright, spicy and crisp, chew them carefully and have no aftertaste. According to legend, 1000 years ago, Yuan Zhen, a poet in the Tang Dynasty who served as the imperial court supervisor, was demoted to Tongzhou as Sima for offending eunuchs and conservative bureaucrats. One day, Yuan Zhen went to a hotel to have a drink. The beef slices in the appetizer were thin and fragrant, and there was no residue in the entrance. He was quite impressed and immediately named it "Dengying Beef". Light shadow, that is, shadow play, uses light to project the silhouette of people made of animal skins or cardboard onto the curtain. Calling this kind of beef "light shadow" shows that its meat slices are so thin that they can reveal objects under the light, just like the curtain in shadow play. During the Guangxu period of Qing Dynasty, there was a stream of people named Liu in liangping county, Sichuan Province, who settled in Daxian County, taking roast meat and braised pork as their business. At first, the spiced beef slices he made were thick and hard, chewy when eating, and easy to plug his teeth, and the market was not smooth. Later, Liu thought about it day and night, and improved it step by step. He cut the beef into large and thin pieces, pickled it first, then baked it on fire, and sprinkled it with sesame oil when selling it. This kind of beef is crispy and delicious, and it is very popular in the market. Businessmen surnamed Liu have a prosperous business and have made a fortune as a result. Others saw that it was profitable and copied it one after another. Dengying beef gradually became a famous product in Sichuan. Teach you how to make light shadow beef. How to make light shadow beef is delicious. After selecting yellow cattle, the legs are clean and lean, without touching raw water, and the fascia is removed. The joints are trimmed neatly and sliced into extremely thin large pieces of meat. Rub the meat slices with salt that is fried and ground, roll them into a cylinder, put them in a bamboo basket, and put them in a ventilated place to dry the blood. Spread the dried beef slices on the back of a bamboo basket, put them on a charcoal fire to dry the water vapor, steam them in a cage for half an hour, then cut the meat into slices one inch and a half wide with a knife, steam them again for half an hour, and take them out to cool. Cook the vegetable oil, add a little ginger and pepper, and move the oil pan away from the fire. 10 minutes later, put the pot on fire again, and remove ginger and pepper. Then evenly spread the bad sauce on the beef slices and fry them in the oil pan. While frying, stir them gently with a shovel. When the beef slices are thoroughly fried, remove the oil pan from the fire and take out the beef slices. Leave the cooked oil in the pot, add the spiced powder, white sugar, pepper noodles and pepper noodles on the fire, add the beef slices and stir well, take out the pot, add monosodium glutamate and cooked sesame oil, mix well, and let it cool.