Cold Beef Practice

Cold Beef is one of the specialties of Zigong, Sichuan, one of the traditional food production raw materials are mainly beef tenderloin, green onions, spices and other ingredients, pay attention to the beef tenderloin cut, the size of the meat should be uniform, not too thin.

Chinese name

Cold beef

Foreign name

Cold beef

Main ingredients

Beef tenderloin, green onion, spices, cooking wine, dried chili pepper , ginger , garlic , peppercorns

Classification

Private cuisine, Sichuan cuisine

Flavor

Spicy

Introduction

One of the specialties of Zigong, Sichuan Province

Population

For young and old

Ingredients

Beef Tenderloin, green onion, spices, cooking wine, dried sea peppercorns (cut into tubes), peppercorns, soy sauce, vinegar, monosodium glutamate (MSG), sugar

Practice

Cut the green onion into one-inch-long small pieces. Add the wine, saltpeter, spices, and green onion to the beef and wait about 10 minutes until the beef has been flavored.

Heat the oil to 70%, add the peppercorns and stir-fry the beef.

Pick out the scallions in the beef and continue to stir-fry adding a little soy sauce, vinegar and salt.

Stir-fry until the meat has shrunk (not too dry), add sugar (can not add, according to personal preference).

Small fire baked until the water is dry (according to personal taste to determine the degree of dryness) will be the sea pepper noodles, dry sea pepper into the stir-fry (both can be added to one of the two can be added) add monosodium glutamate (MSG), out of the pot.