Sauteed Beef with Chili Sauce(xiang la niu rou )

Sauteed Beef with Chili Sauce

Introduction:

"Braised beef spicy upgrade"

Production steps:

Step 1: put oil in the pot, add scallion and ginger, and saute until fragrant

Step 2: stir fry pepper, then add 3 tbsp Pixian Douban sauce, stir fry red oil

Step 3: add star anise, grass fruit, fragrant leaves, dried pepper and cinnamon and stir fry over low heat

Step 4: pour into the blanched beef brisket and stir fry over high heat

Step 5: pour into the blanched beef brisket and stir fry over high heat

Step 6: add half a spoonful of soy sauce for coloring and two spoonfuls of soy sauce

Step 7: add half a spoonful of soy sauce for coloring, add two spoonfuls of soy sauce and stir fry

Step 8: add boiling water to cover the beef brisket. Add 1/3 tablespoon of Baijiu, rock sugar, fire, water for 3-5 minutes, cover for 40 minutes, add water to medium heat and cook for 30 minutes.

Step 9: collect the juice from the fire and finish.

Materials required:

Beef Brisket: 800g

Oil: right amount

Onion: 4 segments

Ginger: 5-6 tablets

Pixian red oil bean paste: 3 tbsp

Zanthoxylum: dozens

Star anise: one

Cinnamon: a short piece

Fragrant leaves: two

Tsaoko: one

Rock sugar: 2-3

Skin: appropriate amount

Dry pepper: right amount

Note: blanching water needs a cool underwater pot. If the pot is big enough, it's better to add enough water at one time in the process of cooking. If you need to add water halfway, please add boiling water.

Production difficulty: simple

Process: firing

Production time: several hours

Taste: spicy

Chinese PinYin : Xiang La Niu Rou