Beef, cumin (granules + powder), chili powder, pepper powder, light soy sauce, dark soy sauce, sugar, cooking wine, water starch, sesame seeds, toothpicks.

Practice:

1: cut the beef into thumb-sized grains, add the appropriate amount of soy sauce, dark soy sauce, sugar, cooking wine, water starch, cumin (granules + powder), chili powder, pepper powder, sesame seeds, mix well, add half of the amount, and then scratch and pinch marinade for more than 15-20 minutes;

2: marinated beef grains according to the group of 3, skewered on toothpicks;

3: oil, oil and water, oil, oil, oil, oil, oil, oil and water, oil, oil, oil, oil, oil, oil, oil, oil, oil and water. p>

3: the oil temperature of 80% heat, put the skewered beef high-temperature deep-frying 1-2 minutes or so, remove and turn on high heat, the beef and the rest of the marinade poured into the fine funnel, high-temperature deep-frying for half a minute, lift the funnel to drain the oil can be.

1: the best choice of beef is fat and lean meat, too lean meat fried taste slightly dry;

2: as above, the beef is best cut into granules rather than slices, if you choose to cut into slices, it is best to use twisted skewers on toothpicks;

3: choose cumin granules and powdered spice mix, the flavor is more special, more fragrant than just one;

4: the spices should not be put in all at once, otherwise they will float in the oil when frying;

5: the frying should be done in 2 batches, high temperature and fast frying, so that the beef's exterior has been crisped while the inside is still fresh and tender;