In life, I believe many people love beef. Whether it is cold or stir-fried, beef is extremely delicious, and everyone often eats these practices. So, have you ever heard of stir-fried shredded beef? Beef jerky has a long history in food culture, and it is also one of the traditional famous dishes in Sichuan cuisine. Follow me and see how it is done!

Dry-fried shredded beef is a traditional dish of Han nationality in Sichuan, belonging to Sichuan cuisine. Beef is the main ingredient, and the cooking skill of dry-fried shredded beef is mainly dry-fried, and the taste is homely. This dish is modeled after Sichuan famous dish-stir-fried shredded beef. Gluten silk is sauce red with shredded beef, celery is light green and fresh, spicy, salty, fresh, fragrant and sweet. Suitable for drinking with meals.

Technology: dry frying

Taste: spicy.

Eat: Chinese food

Taste: hemp, spicy, salty, fresh, fragrant and sweet, with six flavors, suitable for table wine.

Material: water gluten 200g celery100g.

Seasoning: ginger 5g bean paste 15g pepper powder 5g pepper powder 3g soy sauce 10g sugar 7g salt 2g cooking wine 15g monosodium glutamate 2g peanut oil 20g.

Exercise 1

1. Cut gluten into thin slices with a thickness of one minute, and then cut into filaments;

2. Boil the gluten silk in boiling water for two minutes, take it out and soak it in clear water for a while, then soak it in water for later use;

3. Wash the celery, tear off the old tendons and cut into inches;

4. Mashed bean paste;

5. Wash the wok and put it on the fire. Add peanut oil. When it is 60% hot, add gluten and stir fry. Add refined salt and stir-fry until gluten is light yellow.

6. Add bean paste and Chili powder and mix well in the pot;

7. Then add sugar, soy sauce, cooking wine, celery, shredded ginger and monosodium glutamate, mix well, sprinkle with pepper powder and serve.