Rice with beef and chili

Rice with beef and chili

Introduction:

Production steps:

Step 1: soak sticky rice for several hours in advance and steam it. Dice the beef.

Step 2: dice the carrot.

Step 3: cut scallion into scallion.

Step 4: cut off the top of the persimmon pepper and make it into a bowl.

Step 5: pour more oil into the pot, fry the scallion flowers, and then fry the beef.

Step 6: stir fry the carrots and add seasoning to make them taste heavier.

Step 7: stir fry the beef.

Step 8: mix with steamed sticky rice.

Step 9: add it to the persimmon pepper. Cover the persimmon pepper well, take toothpick and fix it.

Step 10: steam in the steamer for 10 minutes.

Step 11: dipping method: < br > according to their own taste, add vinegar, sugar, garlic, a little water, stir evenly.

Step 12: take out the steamed peppers and put them on a plate. It's salty and delicious to eat without dipping. It's delicious to eat with dipping. A cup of thick barley tea is helpful for digestion and absorption.

Step 13: take out the steamed pepper and put it on a plate. It's salty and delicious if you don't dip it in the sauce. It's delicious if you dip it in the sauce. A cup of thick barley tea is helpful for digestion and absorption.

Materials required:

Beef: moderate

Green persimmon pepper: right amount

Carrot: right amount

Sticky rice: right amount

Korean chili sauce: right amount

Vinegar: right amount

Sugar: right amount

Garlic: right amount

Salt: right amount

Delicious: moderate

Cooking wine: moderate

Chicken essence: appropriate amount

Note: when stewing beef, sew a gauze bag, put enough tea to soak a pot of tea into the gauze bag, tie up the mouth, put it into the pot and stew with beef, beef cooked quickly, and do not change flavor.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy