Sichuan style beef

Overview

The first recipe is dedicated to the spicy Sichuan flavor and also brings a prosperous future. If we don’t use it for a long time, we won’t be able to show off our poor skills, but we have ‘positive energy’! In order to grow better, don’t be afraid of the wind, rain, and snow on the road~ Well, in order to grow, you must have a two-skinned face~O(∩_∩)OHaha~

Tags

• hot dishes
• maternity
• sichuan cuisine
• lunch
• beef tenderloin
• cooking wine
• five spice powder
• garlic
• pixian douban
• starch
• sugar
• white vinegar
• whole eggs
• baking soda
• ginger

Ingredients

Steps

1. 1 Remove the fascia from the beef, cut into thick slices, and fluff the meat with the back of a knife; add a beaten whole egg and a small teaspoon of baking soda to the cut beef, and grasp the beef with your hands until it is firm; add a small spoon of starch, five-spice powder, and vegetable oil to the grasped beef, and let it sit for 20 minutes;

   

2. 2 Slices of ginger, garlic and red pepper

   

3. 3 Put oil in the wok, a little more than usual for cooking. Heat the oil until it reaches 70%. Add the beef and fry until it changes color. Take it out and use kitchen paper to remove the excess oil

   

4. 4 Leave a little oil in the pot, add bean paste and stir-fry until red oil is produced, add ginger and garlic slices and stir-fry until fragrant. Add a small spoon of sugar, cooking wine, a little white vinegar and light soy sauce to the pot

   

5. 5 Add the fried beef and stir-fry evenly