Sauteed Shredded Beef with Chili Sauce(gan bian niu rou si )

Sauteed Shredded Beef with Chili Sauce

Introduction:

"Dry fried shredded beef" is a famous traditional dish in Sichuan cuisine. When making this dish in a restaurant, it is usually fried in oil first, then decanted out the excess oil and then dry fried. There are a lot of products in the restaurant every day, which generally will not cause waste. Can be made at home "dry fried shredded beef" such as the use of a lot of oil to fry is a waste, fried after decanting the excess oil is often due to improper storage will deteriorate. The amount of oil used at home is very small every day. The rest of the oil is put for several days. This kind of oil contains a certain amount of water, so it should not be stored for too long. If you use it to fry other dishes, it will taste delicious, so you'd better use it up at one time. Today's production of this home version of "dry fried shredded beef" is not only easy, but also will not leave excess oil, once used up. The specific measures are as follows; "

Production steps:

Step 1: shredded beef tenderloin, tender celery, Pixian chili sauce, dried chili noodles, Chinese prickly ash noodles, yellow rice wine, soy sauce, vinegar, salt, pepper, 20g sugar, chicken powder, shredded ginger, shredded green onion, cooking oil, cooked sesame.

Step 2: shred celery and set aside.

Step 3: heat up the frying spoon, add proper amount of oil, and stir fry the shredded beef.

Step 4: then stir fry in medium heat, and pour out the shredded meat after it is watered out.

Step 5: decant the excess water.

Step 6: add proper amount of oil into the pot for the second time, and pour the once fried shredded beef back into the pot.

Step 7: continue to stir fry with medium and small heat. When the appearance of shredded meat is slightly burnt yellow, stir fry it in Pixian chili sauce to get red oil and fragrance.

Step 8: stir fry onion and shredded ginger, stir fry ginger until fragrant, then cook in yellow rice wine and soy sauce.

Step 9: stir well with a little salt and pepper.

Step 10: sprinkle a little more chili flour into the pan and stir well.

Step 11: stir well and add sugar and chicken powder.

Step 12: sprinkle a little pepper flour and stir well.

Step 13: stir fry all the ingredients well, then add shredded celery and stir fry over high heat.

Step 14: add proper amount of vinegar into the pot and stir well.

Step 15: sprinkle a little cooked sesame on the code plate and serve.

Step 16: this dish is finished.

Materials required:

Sirloin: 250g

Tender celery: 80g

Pixian chili sauce: 15g

Dried chili noodles: 1g

Pepper noodles: 1g

Yellow rice wine: 15g

Soy sauce: 15g

Vinegar: 15g

Salt: 1g

Pepper: a little

Sugar: 20g

Chicken powder: 1g

Shredded ginger: 10g

Shredded scallion: 5g

Cooking oil: 25g

Cooked sesame: a little

Note: the characteristics of this dish: the color is oily, fresh and spicy, the taste is crisp and fragrant, crisp but not firewood, and it is very delicious to drink with food. Warm tips: 1. It's ideal to choose the tender part of beef tenderloin to make this dish. When you cut it, you should cut it into shreds with a knife. It will be crisp but not chewy. 2. Don't stir fry the beef in any hot pan, just decant the first time. Don't add too much oil for the first time. Just slip the meat and don't stick to the pot. 3. When making this dish in the second stir frying, the firepower should not be too big, but it should not be too small, the family stove can be used in the fire. Big spoon of this private kitchen fried "dry fried shredded beef" is ready. I don't stir fry too spicy. It tastes very delicious. I can drink and have dinner. The taste can be adjusted according to my own preference, for your reference!

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Gan Bian Niu Rou Si