Chinese Food
Cold beef
(93193 views)Eat in Sichuan. Taste in Zigong. Cold eating beef is one of the traditional cuisines in Zigong, Sichuan Province. It is a famous dish developed by Zigong people in the process of salt production. The biggest characteristic of cold eating beef is soft fragrance. One by one, tear it slowly. The more you eat, the more fragrant it is. The more you eat, the more you want to eat.
Cooking ingredients
Cooking Steps
Step1:Boil the beef in the wok. Boil the blood. Pour out the bubbles on the surface. Drain the water for standby. Keep the water for standby.
Step2:Cool the beef for 2 hours. Cut it into small strips.
Step3:Put the oil in the pot. Open the oil and pour in the pepper.
Step4:Stir fry ginger, star anise and Sinai to give the fragrance.
Step5:Pour in shredded beef. Stir quickly for 1 minute.
Step6:Pour in the cooking wine.
Step7:Pour in 2 tablespoons salt.
Step8:Continue to stir fry quickly.
Step9:Pour in some red soy sauce (or soy sauce). Continue to stir fry.
Step10:Pour in the original soup of cooked beef. Cover the beef. Cook over low heat. Be sure to keep it on low heat. Slowly cook the soup to taste.
Step11:Stir fry the soup in the pot. Add a little sugar and stir evenly for several times.
Step12:Prepare chili oil in advanc
Step13:Pour in chili oil. Stir quickly.
Step14:Add a little salt or soy sauce according to the taste. Stir fry for another minute.
Step15:Delicious presentation.
Cooking tips:1. The taste can be increased or decreased according to the acceptance of pepper. 2. It tastes better after cooling for several hours. 3. If you like a hard taste, you can extend the time of frying. 4. Stir fry the chili oil in advance. Pour in the chili noodles after the oil is boiled. It's not chili powder. Stir over low heat for 30 seconds. Stir for a long time and it's easy to scorch. 5. I fried three catties of beef at a time. The first time I tried materials must be reduced. I can try from one catty. There are skills in making delicious dishes.
