Recipe for Lamp Shadow Beef Shredder

Need ingredients

beef

One catty

onion and ginger

Five grams

dried chili

5 grams

rapeseed oil

32 grams

Method steps

1. Wash the beef thoroughly and soak the blood in clean water; Add water to the pot, put the beef in cold water, add cooking wine, ginger slices, fragrant leaves, star anise, cinnamon, fennel and other large ingredients (all in small amounts) to the water. After the water boils, turn to low heat and cook for 40 minutes. Turn off the heat, remove the beef and drain it to cool

3. Heat up the wok and add more oil (more than stir frying and less than frying). After the oil is slightly hot, add Sichuan peppercorns, Sichuan peppercorns, scallions, and ginger. Fry until fragrant, then turn off the heat and remove the spices

5. Deep fry shredded beef until golden brown

7. Add an appropriate amount of salt, 1 tablespoon of white sugar, 1 tablespoon of chili oil, half a tablespoon of pepper powder, and half a tablespoon of cumin powder; Add chicken essence and stir fry white sesame seeds evenly before serving!

9. I tasted it and it's really delicious. I cried

11. Next time, you need to do more directly, otherwise you won't need to eat at all

Tips

1. The prepared Lamp Shadow Beef Shredder tastes better after two days of storage. The Lamp Shadow Beef Shredder should be sealed and packaged in a jar, and can be stored for a long time at room temperature.

2. You must not buy beef tendon meat, as it has too many tendons and short fibers, and when torn off, it will be minced beef.

3. Beef tenderloin is the best choice

4. Rapeseed oil is the most fragrant when used to make this dish

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/5324.html