Spicy beef is delicious and tender practice is as follows:
Seasoning first preparation: soy sauce, old soy sauce, according to the ratio of 7:3:7 mixed and add the right amount of five-spice powder, the right amount of sugar, the right amount of chicken essence. (Five spice powder should not be added too much, otherwise it will cover the flavor of the beef itself.) There are also according to their own personal taste will be chili flour and pepper flour mix standby.
First of all, slice the old ginger, white sesame seeds in a hot pan without oil fried standby, star anise, Sannai chopped. Blanch the beef tenderloin and cut it into thin slices according to the grain. Oil in the pot, burn to 8, 9 mature under the old ginger slices burst incense; down into the beef slices and star anise, trinai crushed grains stir-fry, beef stir-fry until the moisture becomes dry, slightly flooded with golden brown when adding a set of seasoning.
When the sauce dries up, add the second set of seasonings and stir-fry, then turn off the heat and add the cooked white sesame seeds.
Note:
1, beef is best to use the tenderloin, dry mouth is very tender, very good chew.
2, beef blanching do not need to cook to fully cooked, seven or eight minutes cooked best.
3, if you like to eat a little dry texture, in step 5 when you can stir-fry the beef more, the color to a very deep golden brown.
4, do not put pepper and chili pepper can become five spice beef, according to their own taste Oh.
5, pre-sauce and seasoning can be avoided when stir-frying fumbled, paste the pan or miss the situation of seasoning.
6, chili noodles are best used to beat the thicker kind.