Dengying shredded beef

Dengying shredded beef

Introduction:

"Drinks and dishes for Dad ~ ~"

Production steps:

Step 1: wash the beef in advance and control the moisture.

Step 2: slice horizontally, remove the fat part and fascia. It's so hard to go. I only went a little

Step 3: spread a layer of salt evenly on the sliced beef, and then roll up the sliced beef.

Step 4: put it in a hollowed out container, in a well ventilated and cool place for five hours.

Step 5: after five hours, spread out the beef and steam it in a steamer for half an hour.

Step 6: steam and cut into strips.

Step 7: put the beef sticks into the steamer again and steam for half an hour.

Step 8: take out after steaming and cut into shredded beef.

Step 9: take right amount of Zanthoxylum bungeanum and ginger, cut ginger into shreds.

Step 10: add oil into the pot, heat to 100%, turn off the heat, add pepper and shredded ginger.

Step 11: take a clean small bowl, put in the dry pepper and pepper, soak in warm water for 10 minutes.

Step 12: take a clean container, put in a spoonful of five spice powder (thirteen spices), half a spoonful of salt, a spoonful of chicken essence, two spoonfuls of chili noodles, and a spoonful of sugar, and stir well.

Step 13: skim the pepper and ginger in the pot, heat the oil again over low heat, and fry the shredded beef.

Step 14: deep fry until the color of the shredded meat begins to darken, take it out immediately and dry it for use.

Step 15: pour half the oil out of the shredded pork and set aside.

Step 16: pour the seasoning powder into the pot and stir well over low heat.

Step 17: pour in a spoonful of cooking wine, add shredded beef and stir fry over low heat for one minute.

Step 18: take out the stir fried shredded beef and control to dry, then pour out the bottom oil and impurities in the pot.

Step 19: take out the dry pepper and Zanthoxylum bungeanum soaked in the front and control the moisture.

Step 20: pour the half of the fried pork oil into a clean pot, and put in the dry pepper and pepper to control the moisture.

Step 21: deep fry over low heat until fragrant. After about three minutes, remove the dried pepper and Zanthoxylum bungeanum and control to dry.

Step 22: chop the dried and fried peppers and set aside.

Step 23: pour proper amount of white sesame into the base oil of fried pepper and Zanthoxylum bungeanum just now, and stir fry over low heat until fragrant.

Step 24: when the sesame begins to turn yellow, add the chopped pepper and Chinese prickly ash and stir fry for one minute.

Step 25: skim off the impurities in the pan, leaving only the bottom oil.

Step 26: drain the hot oil on the shredded beef. OK, it's done!

Step 27: with a little wine, it's delicious~

Materials required:

Beef: 400g

Sesame: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Hot pepper noodles: right amount

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Ginger: moderate

Five spice powder: appropriate amount

Cooking wine: moderate

Precautions: 1. At the beginning, you can't use less salt to marinate beef, because the later steps basically don't put salt, and the taste depends on the first marinating. 2. When frying shredded beef, use low heat to fry it thoroughly; 3. Put more chili noodles, because powdered spices will lose a lot of flavor in hot oil; 4. Pay attention to the heat when frying sesame, and don't fry it.

Production difficulty: God level

Technology: deep fried

Production time: several hours

Taste: spicy