Spicy beef louvers
Overview
The Spring Festival seems to be a day for feasting. In this festival where we eat big chunks of meat and drink big glasses of wine, chicken, duck, fish, local fresh seafood are always filling our eyes and appetites. Let’s have some refreshing side dishes, which are simple and delicious, and add a little freshness to our dining table without losing nutrition. Beef tripe is also called tripe. It is a very chewy food with excellent taste. It has the effect of nourishing the spleen and stomach. Many years ago, people did not bother to pay attention to and eat such things as cow louvers and pig offal. Later, people may have understood that forms complement each other, and gradually the scraps from these domestic animals gradually became more expensive in Luoyang. I cooked some vegetarian dishes and ate them, and my mouth was exhausted. To borrow Li Kui's words, I felt like I was talking. Let's make a meat dish and eat it. I'm really hungry.
Tags
Ingredients
Steps
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Pour a little vegetable oil into the pot and turn on low heat. Add a little each of dried chili pepper and Sichuan peppercorns and stir-fry over low heat until the color of the chili turns dark.
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Put the fried chili pepper into a clean small bowl, sprinkle with a little salt, mash and set aside.
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Cut cooked beef louvers into long strips.
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Pour water into the pot, add beef louver strips and blanch them to remove impurities.
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Remove the blanched beef leaves and add a tablespoon of cold soy sauce.
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Add a little sesame oil.
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Add red oil according to preference.
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Pour in the crushed chili pepper and mix well.
