“Of all the cold food series, I like spicy beef best. It has abundant chewing power, endless aftertaste, beef is compact and fragrant. It is matched with the graphite chili noodles and pepper of Sanshengchuan. It combines the amazing spicy taste with the vigorous spicy taste perfectly. It is absolutely firm-mouthed after the pot comes out. It is clear-rooted and exciting. Let’s not say much. Let’s operate it!Arrange! “
|Zanthoxylum bungeanum||Appropriate amount|
|Hot pepper noodles ground with stone||Appropriate amount|
|Chinese cinnamon||Appropriate amount|
|Fragrant leaf||Appropriate amount|
|Old soy sauce||Appropriate amount|
|Cooking wine||Appropriate amount|
|seed powder of Chinese prickly ash||Appropriate amount|
|Capsicum frutescens||Appropriate amount|
|Edible oil||Appropriate amount|
|White sesame seeds||Appropriate amount|
|Flavor||Spicy and spicy|
|time consuming||Twenty minutes|
Pot water, water has not beef, put salt, cinnamon, fragrant leaves, pepper, fennel, ginger slices, old pumps, cooking wine, beef water treatment;
Remove the beef slices and drain the water.
Heat oil in a pan, add beef, deep-fry beef jerky until dark, and remove it.
Start the pan with hot oil, first add millet pepper noodles, cumin and pepper powder, then stir-fry the fragrance, then add the fried beef, white sesame, sugar, salt, stir-fry well.
Read the recipe carefully and make you a chef in a second.