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Sauteed Beef with Chili Sauce

Sauteed Beef with Chili Sauce

Introduction

“This beef is spicy, spicy and numb.It smells good.Suitable for dry noodles, snacks and wine.Good gospel, especially for traveling, long-distance car rides, home necessities ah!(Please read the warm tips before cooking)”

Materials

Main material

Material Quantity
beef 1000 grams

accessories

Material Quantity
All kinds of raw materials Appropriate amount
Prickly ash grains Appropriate amount
Pepper Appropriate amount
Chili powder Appropriate amount
Chinese prickly ash noodles Appropriate amount
ginger Appropriate amount
Sugar Appropriate amount
Oyster sauce Appropriate amount
sesame Appropriate amount
Bean paste Appropriate amount

Characteristics

Property
Flavor Spicy and spicy
Technology fry
time consuming An hour
difficulty ordinary

Steps

step 1:

Preparations: Fragrant leaves, star anise, Shannai, pepper, cinnamon, straw, nutmeg, cumin, fennel (two, one less, one more).

step 1

step 2:

Dry chili peppers were cut into small sections (so only a few pictures were taken to take pictures).Basically prepare a small bowl, according to the chili pepper spicy degree and their own taste moderate increase or decrease.

step 2

step 3:

Wash the beef and cut it into pieces. Add spices (more) and salt to the water.Stew until soft and loose.If you like something chewy, you can cook it carefully.It’s better to bring some tendon and fat.

step 3

step 4:

When the meat is cooked, it is cut into small dices.Or long strips.But don’t be too big. It’s not easy to taste.

step 4

step 5:

Add clear oil to the pan and add more oil to the 6-ripening (Sichuan rapeseed oil is the best).Later on, the pot won’t be battered.

step 5

step 6:

Add chili and pepper, and ginger slices are spicy (less) each.Stir-fry in the pan to give the fragrance.

step 6

step 7:

Add beef, stir-fry over medium heat until discolored.There’s basically no water vapor.(The longer the stir-frying, the harder it will be, so cook it a little longer before, and it’s easy to taste, like to chew it.

step 7

step 8:

Add sesame oil and rattan pepper oil.Stir-fry for about 2 minutes.(No, you can’t add it. This is just to make it more fragrant.)

step 8

step 9:

Stir-fry the bean paste until fragrant. Turn off the heat.This step is particularly important.(Add pepper noodles, cumin noodles, black pepper noodles, sugar.(Powdered seasoning should not be added as soon as it comes in, and turn off the small fire, otherwise it will be easy to paste, which will affect the taste.Douban paste was taken with them after forgetting to take pictures.Douban paste is to push the meat away, stir-fry it in oil, and then mix the meat with it.

step 9

step 10:

When the meat has dried up.Add a little oyster oil before starting the pan, stir-fry chili noodles and sesame seeds, and it’s done.

step 10

step 11:

Finished product drawing.

step 11

step 12:

Finished product drawing.

step 12

step 13:

Finished product drawing.

step 13

Tips

  1. Too many spices have not been written on the condiment list.So first look at the step chart to see what seasonings are available.2. Specific spices can be increased or decreased according to their preferences and tastes.3. Fire is the first time to stir-fry beef.Stir-fry the water vapor, add spices, too hot pepper noodles will be easy to paste.So change to medium heat, and add chilli noodles, sesame and oyster oil at the end of the fire, just over the fragrance.4. If the sesame seeds are not fried, they should be stir-fried in a clean pot first, so that they will be fragrant.White sesame is a little more colorful than black sesame.Black sesame can be used, but the color is not as good as white sesame.5. Peanut seeds can also be added.

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