1. Stir-fried beef with pepper.
Ingredients: 5 hot peppers, 200 grams of beef, shredded ginger.
Method: Slice the beef, add salt, soy sauce, pepper, cornstarch, a little cooking wine, a little shredded ginger, mix well and then add some peanut oil, mix, and marinate for 15 minutes; remove the stems and seeds from the peppers. If you like spicy food, you can
Leave the seeds behind.
Cut it in half and cut it into small pieces; after the pot is hot, add oil (it’s better to put more), sauté the ginger until fragrant, put the beef into the pot, break it up quickly, then pour some cooking wine and stir-fry
A few times, and then some more water.
When it is cooked, put it in and set aside; heat up the oil in another pot, add the peppers and stir-fry for a few times, then add the fried beef into the pot and stir-fry together. If it is too dry, you can drain some water.
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After the beef is cooked, add salt and a little chicken essence and serve.
2. Dengying beef.
Ingredients: 500g yellow beef, 25g sugar, 15g pepper powder, 25g chili powder, 100g Shaoxing wine, 10g refined salt, allspice powder, 1g MSG, 15g ginger, 10g sesame oil, 500g cooked vegetable oil (
Actual consumption is 150 grams).
Method: Select the shank meat from the beef hind leg, remove the loose skin and keep it clean (do not wash it with water), cut off the corners, and cut into large thin slices.
Place the beef slices on a flat surface on a chopping board, straighten them out, sprinkle evenly with fried salt, wrap them into a cylindrical shape, and dry until the beef turns bright red (about fourteen hours in summer, three or four days in winter).
Place the dried beef slices in the oven, lay them flat on a wire rack, and bake over charcoal fire for about fifteen minutes until the beef slices are dry and solid.
Then steam it in a basket for about 30 minutes, take it out, cut it into small pieces 4 cm long and 2 cm wide, steam it in a basket for about an hour and a half and take it out.
Heat the wok, add vegetable oil until it is 70% hot, fry the ginger slices until fragrant, take them out, when the oil temperature drops to 30% hot, put the pot on the stove over low heat, put in the beef slices, fry slowly and decant.
Remove about one-third of the oil, add Shaoxing wine and mix well, add chili pepper, Sichuan pepper powder, sugar, monosodium glutamate, and five-spice powder, toss evenly, remove from the pan, let cool, and drizzle with sesame oil. Serve.
3. Husband and wife’s lung slices.
Ingredients: 500g fresh beef, 500g beef offal (tripe, heart, tongue, scalp, etc.), 500ml old brine, 100g peanut butter, 100g sesame noodles, 150ml soy sauce, 25ml chili oil, 25ml pepper noodles
grams, 4 grams of star anise, 5 grams of MSG, 5 grams of pepper, 5 grams of cinnamon, 125 grams of refined salt, and 50 grams of white wine.
Method: Wash the beef and offal.
Cut the beef into large pieces, put it into the pot together with the offal, add water (to the extent that the beef is covered), bring to a boil over high heat, and constantly skim off the foam. When the meat turns white and red, pour away the soup.
Pour the old brine into the pot, add the spice bag (wrap the peppercorns, cinnamon, and star anise with a cloth), white wine and refined salt, add about 400 grams of water, boil on high heat for about 30 minutes, then switch to low heat and continue to cook for 1.5
Cook for an hour until the beef and beef offal are crispy but not rotten, take out and let cool.
Bring the marinade to a boil over high heat. After about 10 minutes, take a bowl, scoop in 250 grams of the marinade, and add MSG, chili oil, soy sauce, and peppercorns to make a sauce.
Cut the cooled beef and beef offal into 4 cm long, 2 cm wide, and 0.2 cm thick slices, mix them together, pour in the marinade and mix well, divide it into several plates, and sprinkle with fried peanuts and sesame noodles.
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