"Dry stir-fried shredded beef" is a traditional and famous dish in Sichuan cuisine. When making this dish in restaurants, it is usually stir-fried in oil first, then decanted out the excess oil before dry-frying. Many of the daily products in restaurants generally do not cause waste. However, it is wasteful to use a large amount of oil to make "dry-fried shredded beef" at home. The excess oil that is decanted after frying will often go bad due to improper storage. The amount of oil used at home every day is very small, and the remaining oil is left for several days. This oil contains a certain amount of water, so it should not be stored for too long. If you use it to stir-fry other dishes, it will taste a lot, so it's better to use it once.
Making this home version of "dry-stir-fried shredded beef" today saves time and does not leave excess oil. It is used up once every stir-fry. The specific practices are as follows;
Dry stir-fried shredded beef
Recipe Recommendations
- tender celery 80 grams
- Pi County Hot Sauce 15 grams
- Dried chili noodles 1 grams
- pepper noodles 1 grams
- yellow wine 15 grams
- soy sauce 15 grams
- balsamic vinegar 15 grams
- salt 1 grams
- pepper a little
- white sugar 20 grams
- chicken powder 1 grams
- ginger 10 grams
- green onion 5 grams
- cooking oil 25 grams
- cooked sesame a little
Steps for Dry stir-fried shredded beef
1
Shredded beef tenderloin, tender celery, Pi County spicy sauce, dried chili noodles, pepper noodles, rice wine, soy sauce, balsamic vinegar, salt, pepper powder, 20 grams of sugar, chicken powder, shredded ginger, shredded onion, cooking oil, cooked sesame seeds.
2
Shred celery. Set aside.
3
Heat a stir-fry spoon on fire, add appropriate amount of oil, add shredded beef, stir fry to disperse.
4
Then stir-fry over medium heat, wait until the shredded meat has been stir-fried and pour out.
5
Decant the excess water inside.
6
Pour appropriate amount of oil into the pan twice, and pour the stir-fried shredded beef back into the pan.
7
Continue to stir-fry over medium to medium heat, wait for the shredded pork to appear slightly burnt yellow, then add Pi County hot sauce and stir-fry to produce red oil and aroma.
8
Then add in the onions and shredded ginger and stir-fry. After stir-fry the shredded ginger until fragrant, add in the rice wine and soy sauce.
9
Then sprinkle with a little salt and pepper and stir well.
10
Sprinkle a little more chili noodles into the pan and stir well.
11
Stir well, add white sugar and chicken powder and stir well.
12
Finally, sprinkle with a little pepper noodles and stir-fry well.
13
Stir all ingredients well, add shredded celery and stir well over high heat.
14
Cook appropriate amount of balsamic vinegar in the pan and stir well before serving.
15
Sprinkle with a little cooked sesame seeds after picking up the plate and serve.
16
The preparation of this dish is completed immediately.Dry stir-fried shredded beef Make Tips
Characteristics of this dish: oily color, fresh and spicy, crispy and fragrant at the entrance, crispy but not firewood, and very delicious with meals and alcohol. Warm tips: 1. Choose the tender parts of the beef tenderloin to make this dish. When cutting, you must use a knife to shred it, so that it will taste crispy but not stale and very chewy. 2. The shredded beef does not need to be stewed or marinated. Just decanted the water and put it into the pan. Be sure to use a hot pan to cool the oil for the first time. Don't put in too much oil for the first time, just make the meat smooth and not stick to the pan. 3. When making this dish for the second time, the firepower should not be too large, but not too small. Use medium heat on a household stove. This private kitchen stir-fried "dry-fried shredded beef" is ready. What I stir-fry is not too spicy. It tastes very delicious. I can drink alcohol and mix it with rice. The taste can be adjusted according to my own preferences for friends 'reference!