Spicy diced beef(ma la niu rou ding )

Spicy diced beef

Introduction:

"This dish is thick and chewy. The more you chew, the more fragrant it is. It has a long aftertaste. It's good for drinking and watching TV

Production steps:

Step 1: primary processing: 1. Wash beef tenderloin and cut diced thumb; 2. Slice ginger; 3. Crush pepper; 4. Cut orange peel into large pieces;

Step 2: add oil to the frying pan, add a little pepper powder to stir fry the flavor, add Pixian Douban (or other Sichuan chili sauce) and rock sugar to stir fry the flavor;

The third step: add beef, Baijiu, pepper, salt, ginger, orange peel, stir fry lightly, stir fry and look at the situation for a small amount of water. Keep the oil in the pot for 1 hours.

Materials required:

Beef tenderloin: 1000g

Pepper: 1 handful

Orange peel: right amount

Oil: 250 ml

Ginger: 1 yuan

Pixian Douban: 4 teaspoons

Rock candy: 1 handful

Highly Baijiu: 50 grams

Salt: right amount

Note: 1. Choose beef tenderloin to make sure the meat is tender; 2. Chinese prickly ash should be authentic and smashed, otherwise it will be knocked down if you eat a mouthful of mine; salt can be a little more.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: Original

Chinese PinYin : Ma La Niu Rou Ding