Dry Beef Vermicelli

Take an appropriate amount of beef, cut it into diced beef of suitable size, put it into a bowl, add an appropriate amount of salt and water, and pinch it with your hands to let the beef absorb the water. After the beef is sticky, add an appropriate amount of water again, stick the beef again, and marinate for ten minutes.

Take out a package of crab roe vermicelli in a basin, cut it with scissors, then add an appropriate amount of cold water, soak for 30 minutes, take it out after 30 minutes and set aside.

Heat the pot, remove the oil, add the diced beef, turn to medium heat and stir-fry. During the stir-frying process, add small amounts of water several times so that the beef is thoroughly fried. After the beef is fried thoroughly, add an appropriate amount of star anise, cinnamon, dried chili peppers and ginger slices, and then add an appropriate amount of water to stir-fry out the spiciness of the chili peppers and break down the spices. After the beef is stir-fried and the spices and chilies are out of flavor, add an appropriate amount of water to cover the beef, add an appropriate amount of pepper and dark soy sauce, cover the pot and bring to a boil over high heat. After boiling, pour it into the pressure cooker to medium pressure, turn on the steam and press the valve, turn to low heat and pressure for fifteen minutes. After fifteen minutes, turn off the heat and deflate naturally.

Place the pot on the stove, put a tight drain on the pot, pour the pressed beef, pick up the beef and pepper into the pot, and leave out the rest. Add an appropriate amount of salt, dark soy sauce and salad oil, and add the vermicelli, turn up the heat, and stir-fry with chopsticks until all the soup is absorbed. Then add an appropriate amount of chicken essence, garlic sprouts and an appropriate amount of salad oil, continue to stir-fry until the vermicelli is fragrant, then turn off the heat.

Finished product pictures

Overview

Tags

Ingredients

Steps