Materials:
Ingredients: beef jerky, yellow sauce, fresh ginger, sesame seeds, peanuts, peppers, peppers, seasonings: salt, monosodium glutamate, sugar, cooking wine, sesame oil and rice vinegar.
Practice:
1, the pot is dried, stir-fry the pepper/prickly ash with low fire, and crush it with a cooking machine/rolling pin for later use.
2. Cut the beef into 1cm square pieces, put a little more oil in the pot, and stir-fry until cooked (peeled fresh ginger, chopped into Jiang Mo, stir-fry with beef in the pot for a while).
3. Soak peanuts in warm water, peel them, pour oil from the pan, and when it is 20% hot, 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 them into peanuts for later use.
4. Fry the pepper, stir it with low heat, and when the pepper oil is red and has no taste of raw pepper, add the dried yellow sauce and stir it thoroughly.
5. Add pepper/pepper, cooking wine (I used fast 1 bottle of Wang Zhihe cooking wine without dried yellow sauce), salt, monosodium glutamate, white sugar and beef in turn, and keep stirring, but after boiling, add 1 less rice vinegar and a little sesame oil.
Cook, cook until you feel the consistency is right, and put in the cooked sesame seeds before taking off the pot.
Tips:
Peanuts and sesame seeds can also be put when they are almost ready. Except for beef (fried for a while, it tastes like beef jerky), ginger and seasoning, you don't have to follow the order too much. I also messed around, but the effect is really good
Materials:
200g of fresh red pepper, 500g of pure lean beef, 0/00g of peanut/kloc-,0/00g of walnut/kloc-,0/00g of almond/kloc-,0/00g of sesame/kloc-,0/00g of Pixian watercress/kloc-,and 50g of Yongchuan lobster sauce.
Practice:
1. Preparation: First, cut 200g of fresh red pepper into diced meat, 50g of lean beef into minced meat, 0g of Pixian watercress100g, 50g of Yongchuan lobster sauce. Stir-fry all the peanuts100g, walnuts100g and almonds100g in oil (not all of them can be put into the pot together because the three things are cooked at different speeds, almonds are the easiest to ripen, followed by walnuts and peanuts, so the frying time is different).
2. Preparation: Crush all three samples after frying.
3. Production method: set fire to the wok, pour in clear oil100g, stir-fry onion, ginger and garlic, add beef stuffing, add cooking wine, and stir-fry until the meat turns white.
4. After the pot is cleaned, put it on the fire, add 300 grams of clear oil, and when the oil temperature rises, add Pixian watercress 100 grams and Yongchuan fermented soybean 50 grams.
Liubiju dry yellow sauce100g, stir-fry slightly, add 200g of fresh red pepper and stir-fry for 3 minutes, then add 20g of crushed peanuts, walnuts, almonds, sesame seeds and thirteen spices of Wang Shouyi in turn, and stir-fry with sugar.
5. Then add the fried beef and stir-fry for one hour. During the frying process, add the remaining clear oil several times.
Tips:
The whole frying process must be simmered. Stir-fry constantly to prevent the pan from being burnt. If it is not spicy, the amount of fresh red pepper can be reduced.
Put the sauce in a clean glass bottle and put it in the refrigerator for more than half a year. You can also add whatever you want. This time I added soybeans.
The last time I cooked it, I didn't put Liubiju dried yellow sauce, and the taste was a little weak. My mother and I finished more than half of it at the rate of one small bottle every two days. I wanted to spend the winter, but alas, I had to make another batch when fresh red peppers were on the market.
You can make it in proportion.