Sizzling Cumin Beef

Appropriate amount of beef, cut into slices and put into a bowl. Add appropriate amount of salt and dark soy sauce, pour in appropriate amount of water and mix well. Pour a small amount of water several times to capture the water into the beef, which will make the beef taste more tender. After it is sticky, add half an egg white and 2 tablespoons of cornstarch, pour in an appropriate amount of water and mix well. Cornstarch and egg white can prevent the beef from dehydration during the preparation process and make it more tender. Then add an appropriate amount of oil and spread evenly to prevent the beef from sticking to the pot.

Appropriate amount of dried chili pepper knots, appropriate amount of cumin grains, appropriate amount of minced garlic, minced ginger, and white sesame seeds. Remove more oil from the pot, heat the oil to 60% heat, add the beef, use a spoon to break up the beef, until the beef is smooth and cooked, take it out quickly and drain the oil.

Heat the pot, remove the oil, add minced garlic and ginger, stir over low heat until fragrant. After stir-frying, add the wet dried chili knots. Stir in the water from the dried chili over low heat to bring out the spiciness and aroma of the chili peppers. After the chili is fragrant, add cumin seeds and stir-fry until fragrant, then add beef, add an appropriate amount of chicken essence and stir-fry evenly. Pour in an appropriate amount of fermented glutinous rice juice, add white sesame seeds and chopped green onion, stir-fry evenly, and turn off the heat. Heat the iron plate, spread a layer of shredded onions to prevent the beef from sticking to the iron plate, pour an appropriate amount of butter, and then stir in the beef. It is delicious.

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