Yak Ganba is made as follows:

Materials

800g of yak meat (or beef shank), 30g of chili powder, 20g of pepper powder, 10g of white sesame seeds, 30g of sugar, 10g of soya sauce, 5g of vinegar.

Practice

1. Yak meat soaked in water to soak bleeding water;

2. Cut into almost thick strips, the water will still shrink after boiling, but not too much;

3. Pour water into the pot, add sesame leaves, peppercorns, ginger;

4. Cold water into the beef, add cooking wine, uncovered, boil and skim off the foam. Cover and continue to cook for about 30 minutes;

5. 30 minutes later, fish out the beef control dry standby;

6. Wash the pot into the oil, small and medium heat, put the beef strips;

7. Do not need to deep fry for too long, the skin crispy and blackened can be. Too long will lose the internal water loss of taste;

8. ready chili pepper, pepper powder, sugar;

9. pot to leave a little oil in the bottom, put the soup, heating over low heat;

10. sugar melted, simmering caramelized;

11. into the pepper and chili powder;

12. and then into the oil over the beef strips, add vinegar, soy sauce, quickly stir-fried, and finally sprinkled with the white sauce, and then the beef strips. Quickly stir-fry, and finally sprinkle white sesame seeds can be out of the pot.