Sour radish we are generally cold to eat more, especially in the north, that is the family will pickle a jar, put there to stay as a drink. But sour radish not only can be cold, that fried is also very good food, especially sour radish fried beef, do out very delicious. This dish can be said to have a lot of controversy in the chef, some people say it is Xinjiang cuisine, some people say it is Henan cuisine, and some people even say it is Sichuan cuisine. In fact, I think it is home cooking, because this dish is very grounded, the entrance is spicy and delicious y, is definitely a good dish under the wine. So at this time there must be someone curious, since the pickled radish fried shredded pork is so delicious, that in the end how to cook it? As I said earlier, the taste of this dish is mainly spicy, but it is also the closest to home cooking cuisine, for home cooking is how simple how to cook, so that the maximum degree of guarantee that the nutrients are not lost, while the taste of the pot will be very good. And in the cooking time, we must control the amount of salt, can say basically do not need to put salt, because the pickled radish in the pre-pickling time has been very salty, enough to absorb the whole dish. The following words do not say much, today we will share with you the specific steps and details of millet steamed pork ribs, I will use the most simple, easy to understand words to express, so that everyone can see and understand, all partners with me to see it. Preparation main ingredients: sour radish three hundred grams, beef tenderloin one hundred grams of auxiliary materials: five dried chili peppers, an egg, fifteen grams of cooking wine, ginger and garlic a little, three or two drops of soy sauce, sesame oil five grams, chicken essence two grams of sour radish stir-fried beef of the steps step by step, first of all, will be bought back to clean the beef, the first sliced and then shredded (be sure to cut along the line, so that the beef out of not only to increase the texture, at the same time will not be crumbled), and then placed in a bowl In the bowl into the egg white (egg yolks do not, as long as the egg white), add the right amount of salt and a little soy sauce, oyster sauce stirred to the power, and put it on the side of the standby step 2, then cut the pickled carrots into threads, drained excess water (generally pickled carrots are mostly cut into threads pickled), pickled radish threads, pay attention to do not touch the water, the salt must be enough on the line step 3, and then prepare a variety of spices (each dish, the role of the small spices are) Very key), dried chili pepper cut into sections, ginger, garlic peeled and cut into ginger and garlic (cut some small, so that you can better stimulate the aroma of the ingredients), cilantro cleaned and cut into four or five centimeters or so of small sections Step 4, open the stove ignition, the pot brushed and cleaned to join the two spoons of oil, burned to about fifty percent heat into the slurry good beef wire, stirring (pre-pot must be hot, so that the late pouring into the beef wire will not be), slide to the shredded meat to the bottom of the sticky bottom), and the meat will not stick. (pre-pot must be hot, so that the later pouring into the beef will not stick to the bottom), slip to the meat in eighty percent of the heat pouring out (can not slip all cooked, and later continue to stir fry) Step 5, the last pot do not scrub (at this time the pot will be left with a little bit of primer), directly into the ginger, garlic and dry chili peppers, stir frying over a small fire constantly, to be smelled by the nose, into the turnip wire over medium heat stir fry constantly for ten seconds, and then put into the beef began to adjust the mouth, put in the soy sauce in order, chicken broth, sesame oil, stir-frying evenly (this step of the stir-fry time is not too long, so that the seasoning evenly wrapped in the surface of the ingredients can be), sprinkled with parsley can be out of the pot to plate it, this time the aroma of the nose on the pickled radish stir-fried beef of the summary of the may be a lot of people will be strange, why the beef should be pickled it? In fact, the beef is not marinated can, but that although retained the nutrients, but the taste will be greatly discounted. Because the purpose of slurry is to make the beef more tender, but also better to let the beef mature, and if not slurry, then it is very easy to fry the old, out of the pan of the fishy flavor will be relatively heavy, very affect the taste. At the same time this dish as a whole, although not too complex, but very much attention to detail, must control the details, especially in the slurry of beef on the strength, beef held in the hand slowly off, or viscous on behalf of the strength, so that the taste will be better out of the pot This delicious pickled carrot fried beef wire is ready, you guys partners think this share how it is? Welcome to pay attention to praise, like food friends, you can pay attention to my public number, inside the food more simple. (The article is the author hard original, please do not reproduce plagiarism).