Region: Sichuan snacks

Technology: frying

Raw materials for beef production in Deng Ying;

400g of super braised beef, and appropriate amount of pepper oil, pepper oil, sesame oil, monosodium glutamate and salad oil.

Deng Ying beef introduction:

During the Guangxu period of Qing Dynasty, Liu, a native of liangping county, Sichuan, opened a small hotel in the real hometown of his wife and brother. Liu is good at cooking. In order to make a name for himself, he carefully developed a delicious dish. Because this dish is as thin as paper and translucent, it is called light-shadow beef because it can shine in front of the lamp with beef slices. Soon, Chengdu and Chongqing followed suit, and beef became one of the famous dishes in Sichuan and Chongqing. When I saw the pot-stewed beef in the food stall, I wanted to slice the best braised beef in the pot-stewed beef, fry it until it was crisp, mix it with red oil, pepper oil and sesame oil, put it in a small glass cabinet selling pot-stewed beef, and hang the brand of Deng Ying beef, which greatly facilitated the diners. Now it has developed into a famous snack in Sichuan Province.

Characteristics of beef in Deng Ying:

The color is bright red, thin and transparent, spicy and dry, salty and palatable.

Teach you how to cook Deng Ying beef and how to cook Deng Ying beef.

Fine braised beef is cut into slender slices with a sharp knife; Take two flat shredded pork, put them in a salad oil pan, stick the oil on them, spread the beef slices in the flat shredded pork one by one, press a layer of flat shredded pork on them, fry them with low oil temperature, pick them up, put them in a basin, mix (soak) them with Chili oil, sesame oil, monosodium glutamate and pepper oil, and soak them to taste, then serve.

Key points of making Deng Ying beef:

1. Choose the best braised beef with good taste;

2. Slice horizontally according to the rib pattern.