Stir-fried fat beef

Overview

October 26, Chongqing, Sunday. There is a thin layer of clouds floating in the sky, and the sun shines through the clouds not very clearly on the earth. A light breeze came in from the window and blew past my face. It was an ordinary calm and peaceful morning in Chongqing in autumn. Yesterday I fried dry-stirred beef. It was leftover from the hot pot when I invited friends over for dinner. The seasoning and preparation are very simple, but the taste is very good, spicy and fragrant, and it goes well with rice. Parsley and green onions are used as side dishes. You can also use onions or other vegetables you like. Seasonings are mainly fresh, such as oyster sauce, light soy sauce, chicken essence and MSG. Dried chili peppers, Sichuan peppercorns and chili oil are added to increase the spicy taste. Last night I went to a dinner party for reporters from the old Current Affairs Department of the Commercial Daily. Today I am working on the website and have a dinner with some friends in the evening. I feel like I have so little time to cook delicious food during the two weekend days.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• chicken essence
• chili oil
• cooking wine
• dried chili pepper
• light soy sauce
• msg
• oyster sauce
• parsley
• white sesame
• zanthoxylum bungeanum
• fat cow
• green onions

Ingredients

Steps

1. 1 Defrost the beef naturally. Pour water into the pot. After the water boils, blanch the beef for about 10 seconds and take it out. (Tips: Blanched beef will not break easily during frying. You only need to blanch it for 10 seconds, or add the beef and blanch it for 20 seconds before taking it out. If it is blanched for too long, the beef will age easily.)

   

2. 2 Wash the shallots and parsley and cut into long sections of about 4 cm. Set aside.

   

3. 3 Soak an appropriate amount of Sichuan peppercorns and dried chili peppers (cut off) in hot water for about 1 minute; mix one tablespoon of oyster sauce, one tablespoon of light soy sauce (or very fresh soy sauce), one tablespoon of cooking wine, two or three tablespoons of chili oil, appropriate amount of chicken essence and MSG to make a sauce and set aside. (Tips: According to professional chefs, soaking dried Sichuan peppercorns in hot water for about 1 minute can bring out the flavor better, and it is not easy to fry, and the color will look good when fried.)

   

4. 4 Heat the pan with cold oil. When the oil is hot, add the drained Sichuan peppercorns, dried chili peppers and green onions and stir-fry until the flavor is released.

   

5. 5 Add parsley segments and stir-fry until cooked.

   

6. 6 Add the blanched beef and stir-fry until the water evaporates.

   

7. 7 Add the sauce, stir well, sprinkle in white sesame seeds to increase the taste and appearance, and serve.