Spicy Beef
Overview
Spicy beef is a favorite of Sichuan people, especially Zigong people. Whether it is a family reunion during the Chinese New Year or a banquet with friends, it is a must-have delicacy on the dining table. It is also a casual snack for us Zigong people in our free time. It is spicy and delicious, and it is so spicy...
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Ingredients
Steps
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When choosing ingredients, you must choose beef thigh meat, which is called Guagua beef in Zigong folklore. The cooked beef tastes loose and somewhat tough.
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Cut the beef into large pieces, put it into cold water with aniseed, banana, cinnamon, bay leaves, cloves, grass fruits and other spices, turn on the heat, and cook for 10 minutes after the water boils. Remove the beef and cut it into long strips. Reserve part of the beef soup for later use.
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Wrap the sesame seeds in a steamed rice towel, wash them, stir-fry until fragrant and set aside. Be careful to use low heat when frying sesame seeds to avoid burning them.
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Use scissors to cut the dried chilies into chili strips. Add a little vegetable oil to the pot and prepare the dried chilies until fragrant.
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Put vegetable oil in the pot, fry it until it is cooked, then turn off the heat and let the pot cool for a while. Pure rapeseed oil has a raw smell, which most people are not used to. The purpose of cold pan is to prevent the oil from being too hot and frying the ingredients. After cold oil, add green onions, ginger and garlic and stir-fry until fragrant.
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Put the cut beef strips into the fried oil pan, pour in the beef cooking soup, add salt, sugar, stir-fry until the flavour, add chili powder, pepper powder, chicken essence, dark soy sauce, stir-fry until the moisture is gone. Finally, add the prepared chili strips to add color and MSG to add freshness. The amount of auxiliary ingredients in this article can be increased or decreased according to your own taste. Most Zigong people have strong tastes and eat spicy and spicy food.
