Stir fried beef

Stir fried beef

Introduction:

Production steps:

Step 1: cut the dried pepper into small sections; soak the pepper in hot water for one minute to remove it. The spicy taste is easier to come out and is not easy to paste.

Step 2: cut the parsley into 5cm segments and the scallion into 5cm segments; change the beef to 8cm segments

Step 3: make the seasoning (chicken powder: 3G, soy sauce: 5g, oyster sauce: 5g, cooking wine: 5g, chili oil: 20g) into a bowl of juice.

Step 4: blanch the beef for a few seconds and take it out. Don't take too long. Too long will lead to aging meat.

Step 5: pour oil into the pan, stir fry shallot, celery, dried pepper, Chinese prickly ash and chili sauce to taste

Step 6: put in the fat beef and bowl juice, stir fry over high heat until dry, then.

Step 7: load the plate.

Materials required:

Beef slices: 200g

Dried pepper: 30g

Celery: 50g

Zanthoxylum bungeanum: 10g

Scallion segment: 20g

Chicken powder: 3G

Soy sauce: 5g

Oyster sauce: 5g

Cooking wine: 5g

Chili oil: 15g

Chili sauce: 10g

Note: pickled dry pepper, pepper easy to fry flavor, not easy to fry paste.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: medium spicy