Zigong specialty cold beef
By VicentaLakin
Recipe Recommendations
- beef round appropriate amount
- laojiang appropriate amount
- soy sauce appropriate amount
- pepper noodles appropriate amount
- cooking wine appropriate amount
- MSG appropriate amount
- white pepper appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- chili noodles appropriate amount
- pepper appropriate amount
- aniseed appropriate amount
- octagonal appropriate amount
Steps for Zigong specialty cold beef
1
Wash the beef leg
2
Blanch the water. You can cook it a little longer for easy cutting. Keep the water after cooking the meat for later use.
3
Cut it into strips. A little thicker, it's okay.
4
Drain the water and stir fry in a frying pan. Add some ginger slices at this time
5
After a few minutes of stir-frying, change to medium to medium heat and enter a long stir-frying stage. At this time, add star anise, aniseed, pepper, etc. and stir fry slowly. Stir fry and weigh, add a little salt, sugar and chicken essence
6
Stir fry until bright oil stage. Add a little soy sauce and cooking wine.
7
Change to low heat and add chili noodles. Stir fry slightly. Don't add the chili noodles too early to avoid frying. The fire must be a small fire.
8
Add the chili noodles and stir fry for a few minutes, until the water and beef jerky are thoroughly soaked in the pan.
9
Add appropriate amount of water from which the beef was cooked just now to cook the thoroughly dried beef. This step is more critical. Recook the beef with water. It will taste better, and it will not be too dry to bite, and it will be easy to eat.
10
When the water in the pan dries again until it reaches bright oil. OK, add MSG and call it a day.