Chinese Food
Rice with beef and black bean sauce
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Cooking ingredients
Cooking Steps
Step1:Put water in the pot. Blanch the fat cattle after boiling. Don't take too long. It will affect the taste for a long time.
Step2:When the color of the fat cow changes, take out the controlled dry water immediately.
Step3:In the hot pot, pour in the vegetable oil. Put in the chili sauce with black bean sauce. Put in the onion and stir fry the bottom of the pot.
Step4:When the onion is slightly softened, put in the fat cattle that have been blanched. At this time, the pot will be dry and hot. Add a little cooking wine.
Step5:Squeeze in half the lemon juice. Pour in the sauce. Stir well.
Step6:In the end, you can use salt to taste the pot. If you have a bland mouth, you can leave salt alone. Because there will be a certain saltiness in the Douchi sauce and the soy sauce.
Cooking tips:1. Kwai is a fast dish. Fat beef is thin. It will easily taste. So fat beef should not be fried for a long time. 2. After the fat cattle are put in, cook the cooking wine while the pot is hot. The meat smell can be taken away by the volatilization of the wine. 3. Squeeze a lemon juice to enhance the fragrance. One is to help deodorize. 4. This dish does not need to be drained. The liquid seasoning used is enough to support the water consumption of the dish. If you like to bring a little soup, you can put some properly. But I feel better without soup. There are skills in making delicious dishes.
