Ingredients:
Beef bri 800g
Accessories:
Two green peppers and red chili pepper each, fine shallots 20 grams
Seasoning:
Ginger 5 grams of cloves 5 grams of garlic pickled chili peppers 20 grams of salt 3 grams of monosodium glutamate (MSG) 2 grams of cooking wine 5 grams of raw soy sauce 10 grams of oyster sauce 10 grams of spicy oil 200 grams of salad oil 1000 grams (about 50 grams) of moderate pepper cumin powder sesame seeds
Practice:
1. Marinate the beef slices with the cooking wine, salt and soy sauce for 10 minutes; slice the green and red peppers into rings and thinly slice the ginger and garlic;
2. Heat the oil in the wok and place the marinated beef Into the 70% hot frying pan, fry until golden brown, then pour out the oil.
3. Leave the oil in the bottom of the wok, heat the chili oil, add the ginger slices, garlic cloves and pickled chili peppers and stir-fry, then add the beef, add the green and red chili pepper rings, cook the cooking wine, salt with refined salt, oyster sauce, pepper, and cumin is very tasty, cook on slow heat for about 2 minutes, and then add the monosodium glutamate into the dry wok and mix it well. Sprinkle with fine shallots and sesame seeds and serve with alcohol burner.
Spicy oil practice:
Raw materials: 100 grams of sliced carrots, 50 grams of fine shallots, 50 grams of cilantro stalks, 20 grams of ginger, 500 grams of chili pepper, 10 grams of cinnamon, 3 grams of bay leaves, 5 grams of grass nuts, 2 grams of cloves, 2 grams of cardamom, 5 grams of orange peel, 5 grams of zi sha, 5 grams of star anise, 50 grams of 2 sesame seeds, 200 grams of bean paste, 100 grams of Yongfeng chili sauce, 100 grams of hot and spicy fresh sauce 100 grams, 100 grams of chili sauce, 100 grams of chicken oil, 500 grams of sesame oil, 500 grams of peanut oil
Method of preparation: heat a small pot, pour peanut oil, sesame oil and chicken oil to heat it, and then add sliced carrots, sliced ginger, fine shallots, garlic cloves, cilantro stalks, chili noodles and all the spices and seasonings. Immediately put on the heat and let it rest for about 24 hours, then heat it to collect the water and remove the residue, then add the spicy oil to the pot.
After refining the spicy oil in the dry pan, it becomes much easier for us to make dry pan dishes.