Stewed beef in dry pot -- Xinjiang flavor

Stewed beef in dry pot -- Xinjiang flavor

Introduction:

"I ate the dry pot beef in Yuzhuang a month ago. It looks strange. Yuzhuang eats beef. In fact, Yuzhuang (I'm afraid it's advertising) is a typical Muslim restaurant with Xinjiang characteristics. The dishes are mainly spicy and Xinjiang flavor. There are many branches. This time I saw someone selling cooked beef, so I bought one kilogram. It's really 35 yuan per kilogram. When my husband saw how to make it, I said that it was the same as that time. My husband laughed and said, "I've wanted to eat it for a long time. I don't dare to say that you can't eat chili now. I'm afraid that you'll be angry if you don't do it. What's more, I'm afraid that you'll eat it if you do it." I didn't expect that since I got gastritis, my husband has been under great pressure. Every time I eat, he reminds me how to eat those. Even when I surf the Internet, he reminds me not to surf the Internet. The computer radiates a lot. Really, I don't have any pressure myself, and even my family is under great pressure!!! Maybe I have a family history. My relatives have gone to another world, which may be the source of my husband's pressure.... Beef is rich in protein, amino acid composition is closer to human needs than pork, can improve the body's resistance to disease, growth and development, and after surgery, after the rehabilitation of people in the supplement blood loss, repair tissue and other things are not suitable. Cold winter food beef, has the warm stomach function, is the cold winter tonic good product. According to traditional Chinese medicine, beef has the functions of Tonifying Qi, nourishing spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, relieving thirst and stopping salivation. It is suitable for the people with middle qi depression, shortness of breath, body deficiency, weakness of muscles and bones, anemia, long illness and yellow and dizzy face

Production steps:

Step 1: Ingredients: cooked beef, chili sauce, small hot pepper, green onion, ginger sauce, white sugar wine, garlic, Chinese prickly ash, dried red pepper, onion and celery

Step 2: clean the onion, ginger and garlic, cut into sections and slices, cut the dried red pepper into bubbles, and clean the small pepper into sections,

Step 3: wash and slice the cooked beef

Step 4: wash the celery, cut the leaves into sections, and peel the onion,

Step 5: pick up the celery and drain it

Step 6: heat 70% of the oil, add onion, ginger, garlic flavor, pepper, pepper and then stir fry the flavor

Step 7: add dry chili sauce to stir fry the red oil,

Step 8: add beef, cooking wine and soy sauce

Step 9: stir fry well with pepper

Step 10: stir fry chicken essence with salt and sugar

Step 11: add a little water and cook for a while

Step 12: get out of the pot

Step 13: put the watered celery and onion shreds in a casserole and pour the fried beef

Materials required:

Cooked beef: moderate

Celery: moderate

Onion: right amount

Chili sauce: right amount

Dry red pepper: right amount

Pepper: right amount

Oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Sugar: right amount

Cooking wine: moderate

Soy sauce: right amount

Scallion: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Note: in fact, dry pot beef is packed in dry pot, I did not use casserole, because this dish is cooked while eating, if the celery is boiled while eating, without too much water, if you like to eat spicy, you can add red oil, chili sauce is salty, less salt

Production difficulty: Advanced

Technology: stir fry

Production time: half an hour

Taste: medium spicy