Kung Pao beef(gong bao niu rou )

Kung Pao beef:

Raw materials for Kung Pao beef:

Beef 250 grams, fried peanut kernel, dry red hot powder, appropriate amount, soy sauce 20 grams, sugar 10 grams, a little pepper, onion 15 grams, ginger, garlic, vinegar each 5 grams, salt, monosodium glutamate, cooking wine, wet starch each a little, broth 50 grams, cooked vegetable oil appropriate amount.

Processing steps of Gongbao beef:

1. Cut the beef into cubes, add salt, soy sauce and cooking wine starch, mix well and marinate slightly.

2. Put sugar, salt, soy sauce, vinegar, cooking wine, monosodium glutamate, broth and wet starch into a bowl and mix them into juice.

3. Heat the oil in a frying pan to 60%. Fry the dried red pepper until it turns brown. Add Chinese prickly ash. Later, pour in diced beef and stir fry it. Add green onion, ginger and garlic to stir fry the flavor. Pour in the mixed flavor juice and stir fry while pouring. Finally, add peanuts and stir fry well.

Kung Pao beef

Gongbao beef is a famous traditional dish in Sichuan Province. It is a common beef dish with spicy taste. It has the function of Tonifying Qi and blood, invigorating spleen and appetizing stomach, regulating limb cold and fearing cold.

First, cut the beef into cubes, add salt, soy sauce, cooking wine and wet starch, mix well and marinate slightly; put sugar, salt, soy sauce, vinegar, cooking wine, monosodium glutamate, broth and wet starch into the bowl, mix them into flavoring sauce; put vegetable oil into the frying pan, heat the oil to 60%, add dried chili powder, deep fry until brown, add Chinese prickly ash, and then pour in diced beef, stir fry until scattered, then add chopped green onion, ginger and garlic, stir fry until fragrant Pour in the mixed flavor juice, stir fry while pouring, and finally fry the fried peanuts, and then put them into the pan.

Production materials

Ingredient: beef (fat and lean) 250g

Accessories: Peanut (fried) 50g

Seasoning: 30 g hot pepper (red, sharp, dry), 20 g soy sauce, 8 g white granulated sugar, 5 g prickly ash, 15 g green onion, 5 g ginger, 5 g garlic (white skin), 5 g vinegar, 5 g salt, 2 g monosodium glutamate, 10 g cooking wine, 3 G starch (corn), 50 g vegetable oil

Production method

1. Cut the beef into cubes, add salt, soy sauce, cooking wine and wet starch, mix well and marinate slightly;

2. Put sugar, salt, soy sauce, vinegar, cooking wine, monosodium glutamate, broth and wet starch into a bowl, and mix them into flavoring juice;

3. Add vegetable oil into the frying pan, heat the oil to 60%, fry the dried pepper until it turns brown, add Chinese prickly ash, then pour in diced beef and stir fry until it's fragrant, then add chopped green onion, ginger and garlic, pour in the mixed flavor juice, stir fry while pouring, finally put fried peanuts and stir fry until it's done.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Gong Bao Niu Rou