Beef and Bamboo Shoots in Five Spices

Flavor: Salty and Fresh

This dish is characterized by its aroma and tender taste, and it is a good dish for drinking.

Dry Pot Series

Cooking Method:

Dry Pot Beef Minced Beef, Five-Spice Beef Minced Bowl

Method of Preparation:

Materials: 300g of five-spice beef minced beef, 100g of bell pepper, 50g of garlic seeds, ginger, green bamboo shoots, beef minced beef spices, 1 packet of spices, garlic, refined salt, soybean sauce, dried chili powder, soy sauce, oil, cooking wine, sesame oil and salad oil.

3 production process:

1, the pan is hot, into the bottom oil, into the beef, stirring incense on high heat, into the bean paste, "five-spice beef" special spices. Dry pepper powder, stir-fry incense, pour into the bowl to be used.

2, clean the pot, put the bottom oil, hot, add ginger, garlic seeds, sautéed, into the red pepper ring seasoning, pour into the beef, cooking wine, pot dripping a small amount of red oil, sesame oil, put into the dry pot with bamboo shoots strips, sprinkle into the garlic leaves into the base of the hot pot that is completed.

Cooking key: beef stir fry when the oil temperature to reach about eighty percent, do not oil temperature over the bottom stir fry beef must be stirred to beef slightly rolled up.