Chinese Food
Braised beef with pickled peppers in Kunbo casserole
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Chongqing people like to eat hot pot. They like to eat spicy hot pot with sweat no matter in the cold days or in the hot days. Beef louver is a dish that must be lit when eating hot pot. It has unique taste and crisp taste. Although the hot wave of pickled peppers is not as hot as hot pot, the sour and refreshing taste of pickled peppers is another fresh taste. It will also make you stir your fingers.
Cooking ingredients
Cooking Steps
Step1:Soak the beef blinds with water for half an hour. Dilute the extra alkali wate
Step2:Half an hour later, take out the cowhide and drain the water. Marinate the ginger and garlic and cut them into pieces. Slice the pickled peppers and shallots for later use
Step3:Prepare 2 pieces of 4550cm tin paper and stack them crosswise. Stack them in bowl shape along the edge of the pot cover
Step4:Oil 70% hot. Stir fried with fresh pepper and garli
Step5:Put in pickled ginger and pickled peppers. Simmer for a few minutes on a low heat. Let the spicy flavor of pickled peppers fully release
Step6:Add salt and oil consumption (oil consumption for freshness and flavor
Step7:Turn off the heat. Add in the onion slices and mix wel
Step8:Pour the stir fried pickled pepper juice on the beef blinds evenl
Step9:Turn to medium fire for 3 minutes after 5 minute
Step10:Beef blinds with crisp taste are read
Step11:Because of many bumps on the surface, the beef louver can absorb juice. It's very bibimbap
Cooking tips:1. Beef louver can't be fried for too long. It will grow old and affect the taste; 2. Everyone's taste is different. Seasoning and so on can be adjusted according to their own taste; 3. Please don't use ordinary casserole to bake it. Be sure to use high temperature resistant casserole to make dishes delicious.
