material
Beef tenderloin
Spice, sesame, dried pepper, sugar, cooking wine, soy sauce, salt and vinegar.
method of work
1. Add marinade and beef in cold water, take out after boiling for 5 minutes, and cut into strips; Cut scallion into small pieces, slice ginger and garlic, and shred dried Chili.
2. When the oil temperature is 80% hot, add pepper, star anise, kaempferia kaempferia, ginger and garlic and stir-fry until fragrant.
3. Pour in shredded beef and scallion, stir-fry over medium heat.
4. Add sugar, cooking wine, soy sauce, salt and vinegar in turn.
5. Turn to high fire and quickly collect juice (about 3 minutes). When the water in the pot is dry, add soy sauce to adjust color.
6. Turn the low heat to dry the water (about 10 minute), add the pepper noodles and pepper noodles and stir fry 1 minute, and pour in the dried shredded pepper and stir fry 1 minute.
7. Finally, sprinkle sesame seeds, stir well, and serve.
Tips
1. Beef must be cooked before frying, so as not to burn wood. Because it's cold beef, we use less gravy than braised beef. Our gravy comes in 2 bags, so we only need to use 1 bag.
2. It should not be too long to cook beef with gravy, just 5 minutes.
3. When the beef is cut into strips, it should be cut against the grain, so that the cut meat looks good and chewy.
4. When stir-frying seasoning, we must pay attention to the heat, and use it in turn by big fire, medium fire and small fire (in terms of time: big fire 1 minute, medium fire for 5 minutes, small fire 10 minute). The beef thus fried is chewy, soft and tender.
This dish is made according to Sichuan taste, and it will be more spicy and tasty with Chili noodles. If you can't eat spicy food, you can skip Chili noodles and pepper noodles.