Stir fried beef head -- Xinjiang flavor(bao chao niu tou rou xin jiang wei dao )

Stir fried beef head -- Xinjiang flavor

Introduction:

"The stir fried beef is not as famous as the stir fried sheep's head. It's a very common specialty in the stir fried sheep's head steamed restaurant, but now the mutton is very expensive, which has risen to more than 60 yuan per kilogram. Few people buy the cooked sheep's head in the market, only in the national slaughterhouse. With the rising tide, a sheep's head is more expensive than a native chicken. Those sheep's heads are sold by themselves. The big ones can buy two chickens. So there are very few beef in our market. A national handsome man specially comes from there, because there are often people here who want these. The national handsome man specially comes to the night market every day and pulls them with a car. They all look fresh and clean. He says he cooks them himself. Although the price is higher, the business is very good. Materials: cooked beef, pepper, pepper, red pepper, onion, coriander, oil salt, chicken essence, oil wine method: 1 slice beef, the thinner the better, cut the red pepper into sections, peel and shred onion, wash and cut coriander into sections, 2 heat 50% oil in the pot, add pepper, dry red pepper, stir fry until fragrant, add beef cooking wine, stir fry with onion and salt, stir fry even with sauce chicken essence, 3 add pepper Stir fry well, turn off the heat, sprinkle with coriander, mix well, and get out of the pot. Beef can't be stir fried for a long time, or the lean beef will be fried to pieces. If you want to eat spicy, you can add red oil or small hot pepper to heat the oil. Turn off the heat for a while, and add Chinese prickly ash and dry red pepper when the oil cools 50%. In this way, both Chinese prickly ash and dry red pepper can't be fried, and the flavor will come out. "

Production steps:

Step 1: Ingredients: cooked beef, pepper, dried red pepper, onion, coriander, oil, salt, chicken sauce, oil wine

Step 2: slice the beef, the thinner the better

Step 3: cut the red pepper into sections, peel and shred the onion, wash the coriander and cut into sections

Step 4: heat 50% of the oil in the pot, add pepper, dry red pepper and stir fry until fragrant

Step 5: add beef head cooking wine

Step 6: stir fry

Step 7: stir fry with shredded onion and salt

Step 8: stir fry well with sauce chicken essence

Step 9: stir fry well with pepper

Step 10: turn off the fire and sprinkle with parsley

Step 11: mix well and remove

Materials required:

Beef: moderate

Onion: right amount

Dry red pepper: right amount

Coriander: moderate

Oil: right amount

Salt: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Pepper: right amount

Zanthoxylum bungeanum: right amount

Soy sauce: right amount

Note: beef can't be fried for a long time, or the thin beef is fried to pieces. If you want to eat spicy, you can add red oil or small hot pepper to heat the oil, turn off the fire for a while, and add pepper and dry red pepper when the oil is cool for 50%. In this way, pepper and dry red pepper can't be fried, and the fragrance will come out

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Bao Chao Niu Tou Rou Xin Jiang Wei Dao