Chinese Food
Beef with tangerine peel Sichuan classic cold dish
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Chen PI goes into the dish. It has the functions of refreshing, relieving greasiness, invigorating the spleen and removing dampness. The fresh fruit fragrance makes the dishes taste more layered. For example, Chen PI beef, a classic cold dish of Sichuan cuisine. Whether it's the nine system orange peel or the fresh orange peel for snacks, you can use it. When marinating beef, add a little brandy. The vegetables are more sweet and refreshing.
Cooking ingredients
Cooking Steps
Step1:Soak the tangerine peel in warm water for about 2 hours in advance until it is swollen. Keep the water.
Step2:Cut beef tenderloin into 4 × 1.5cm slices. Marinate with brandy, salt, scallion and ginger for 2 hours.
Step3:When the oil is 80% hot, lower the meat slices. (cover the pot and open the air valve to fry for about 40 seconds.) wait until the meat slices are colored. Drain the oil.
Step4:Another oil pot. Stir fried with scallion and ginger, dried pepper, prickly ash and tangerine peel.
Step5:Add the water, sugar color, star anise, cinnamon and grass fruit to boil. Remove the spice residue and leave only the soup.
Step6:Then put the beef slices into the pot. When the soup is about to dry, mix it with sesame oil and get out of the pot. Sprinkle some white sesame seeds and orange peel. Cool and enjoy.
Cooking tips:There are skills in making delicious dishes.
