Light and Shadow Beef is from Sichuan Province in China.

Dazhou, Sichuan Province, a famous specialty snack, because the thin and wide slices of meat, can be through the shadow of the lamp, the effect of folk shadow play and so named, has more than 100 years of history. Lampshade Beef is made by slicing the tendon meat of the hind leg of the cow, and then made by marinating, drying, baking, steaming, deep-frying, stir-frying, etc. It is spicy, sweet and popular. It is spicy, sweet and popular.

Light and Shadow Beef

Beef slices as thin as paper, bright red color, taste spicy and fresh crisp, chewing, aftertaste. The market production "lampshade beef" products brand, Chongqing and other places also appeared a lot of brands, but the most authentic or for Daxian local brand "lampshade" brand.

Production steps are as follows:

First, prepare the material, the plate were 4 star anise, cinnamon 5g, Chenpi 5g, 3g, cumin 3g, pepper 10g. 500g of fresh beef (cucumber strips), parallel muscle lines cut in half, so that the marinade is more easy to taste, but also to retain a more elongated Fiber.

Bring the beef to a boil in cold water with 4 slices of ginger and 10g of cooking wine. Cold water can slowly force the blood to froth. If you boil it, the beef will cook quickly on the surface and the blood won't come out on the inside. Boil over high heat until the blood comes out, then skim off the foam with a spoon. Wash the beef and put it back into the pot with cold water, add star anise, cinnamon, allspice, peppercorns, tangerine peel and cumin.