Dry pot white beard beef

Overview

Features: Simple and easy to make, spicy and slightly fragrant with shredded radish, appetizing and delicious, and the finished product has a good appearance, flavor and flavor

Tags

• hot dishes
• beef tenderloin
• chicken essence
• cornstarch
• dried red pepper segments
• haitian fresh light soy sauce
• lao gan ma
• msg
• shredded ginger
• thirteen incense
• white radish
• chopped green onion
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut the white radish into shreds and set aside

   

2. 2 Cut the beef tenderloin into shreds (pay attention to cutting across the grain of the beef, not along the lines, so-called cutting across the beef, cutting along the chicken). After cutting, add a little water and stir, (let the beef absorb some water, and it will be more tender when fried. If you want it to be more tender, you can add an appropriate amount of meat tenderizer), then add chicken essence and MSG, (a little more), a little salt, a little soy sauce and cooking wine, a little cornstarch and stir evenly

   

3. 3 Cut dry red pepper into sections, chop green onion into finely chopped green onion, and cut ginger into shreds and set aside

   

4. 4 Heat an appropriate amount of oil in a pan. When it is 70% hot, add shredded ginger and shredded white radish. Stir-fry. Add chicken essence and monosodium glutamate (a little too much) and an appropriate amount of salt. Stir-fry the shredded white radish until water comes out. Add stock (or boiled water) to slightly level the shredded radish. Cook for 7 seconds before it is cooked. Remove from the pot and put it into a dry pot

   

5. 5 Heat the oil in the pan. When the oil temperature is 50% (the oil temperature should not be too high, the shredded beef will get old easily), add the marinated shredded beef, stir-fry until 7% cooked, remove from the pan and set aside

   

6. 6 Add an appropriate amount of oil to the pan, change the oil temperature to 70% and stir-fry the dried red chili segments over low heat. Add an appropriate amount of Laoganma and stir-fry the chili until dark red. When the chili aroma comes out, add shredded beef, add chicken essence and MSG (a little), a little light soy sauce, an appropriate amount of thirteen spices, stir-fry over high heat, and cover the shredded radish in the dry pot.

   

7. 7 Sprinkle with chopped green onions, put on the alcohol stove, and a spicy and fragrant dry pot white beard beef is ready! (Features: easy to operate, spicy and slightly fragrant with shredded radish, great for appetizing meals)