Dried beef silk
By VicentaLakin
When I was a kid, I used to eat with my family at a restaurant called Old Sichuan, where I had a special love for "dry beef silk." Every time I went, we ordered this! Until then, the financial crisis, the hotel stopped working, which meant that we would never eat any more of the regular canteens we loved! Really, after all these years, one of them couldn't stand it, I did it yesterday! Fortunately, the taste is good, but for the Northeasters, it's definitely better than some of the small Sichuan hotels on the market
Recipe Recommendations
- beef eye meat 1 and a half jin
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- yellow wine appropriate amount
- salt appropriate amount
- MSG appropriate amount
- white sesame appropriate amount
- the pepper appropriate amount
- dried chili appropriate amount
- corn oil appropriate amount
- white sugar appropriate amount
Steps for Dried beef silk
1
I cut off the oxen's eye and fat, then cut it in silk or stripes, and then put it in salt, smoke it, make it taste, and I put it in for about 40 minutes。
2
While the meat tastes, prepare gingers, onions, garlic。
3
Dry peppers are filamentated with scissors。
4
The hot pots heat up to 80% of the oil, so that when it's about to smoke, the above-mentioned materials go down to the pots and get fried。
5
When beef is boiled, it is boiled, boiled, recalcitrant to 80% heat, removes the water from the plate and leaves dry goods in the boiler, it is not too fire-prone at this time. I think it's the way it looks, the way it's in sugar, the way it's used, the way it's made