Exercise:
1. Wash beef, cut off fascia, blanch in cold water, and add ginger slices, aniseed and cooking wine;
2, then pour in soy sauce and a spoonful of salt, boil over high fire, skim off the blood foam, then turn to low fire for 20 minutes, pick it up and let it cool;
3. After cooling, tear off the beef along the grain, and the finer the tear, the better;
4, millet pepper cut into small pieces, ginger cut into filaments, the length is as close as possible to the length of beef shreds;
5. Put four tablespoons of oil in the pot. When the oil is hot, pour in the pepper and stir-fry until fragrant. After the peppers are tasty, pick them up.
6. Then add bean paste and stir fry in red oil;
7. Add shredded ginger and stir-fry until the shredded ginger is slightly dry and rolled up;
8. Pour in the millet pepper and stir fry until spicy;
9. Pour in the torn beef and stir-fry until the shredded beef is completely wrapped in sauce and turns dark red;
10, finally put some sugar, sprinkle sesame seeds and fry for a while;
Tip:
1. Cooked beef tends to turn black and dry when exposed to the outside air, so eat it as soon as possible after cooling, or put it in a covered refrigerator.
2, choose lean beef as meat, don't choose too many tendons, tendons are not easy to tear;