Material preparation: cow hind leg meat1500g, ginger, rock sugar, red wine, Chili noodles, dried Chili, pepper, pepper, salt, pepper, etc.
1. Because spicy beef doesn't need blanching, try to filter the blood of beef. After washing the hind leg meat, soak it in clear water for 2~3 hours, during which water needs to be changed several times to ensure that the fishy smell is completely removed.
2. After the beef is filtered and cleaned, it is sliced along the grain, and then finely cut into beef strips slightly thicker than chopsticks, so that the spicy beef made can bring amazing taste.
3. In the process of soaking beef, you can fry pepper, pepper and dried pepper in a dry pot first, and then roll them into pieces for later use.
4. Cooking with the oil in the pot, the amount of oil is more than usual cooking. Add ginger slices and stir-fry until fragrant, then add beef strips. Stir-fry beef over medium-high fire for a while, then shovel bleeding water, change oil, stir-fry ginger slices, stir-fry beef in an oil pan, add appropriate amount of rock sugar to bring out sweet and spicy taste, stir-fry until the rock sugar melts, and mix with beef strips and stir-fry until brown.
5. Pour in half of the red wine that has submerged the beef, stir constantly to make the red wine juice, which is completely absorbed by the beef, then add the Chili noodles, dried Chili, salt and pepper, stir well, and shovel out of the pot.
6. Pour the white sesame seeds in while it is hot, and the spicy beef will be ready. When it is a snack, a side dish of the next meal or a meat bun, it is crispy and delicious, and the sense of satisfaction is bursting.