Recommended practice of spicy shredded beef?

Ingredients: 300 grams of beef front leg meat, millet pepper? 14, ginger? 40 grams, pepper? 10g, star anise, sugar? 1 spoon, salt? 1 spoon, bean paste 1 spoon, soy sauce? 2 tablespoons, cooking wine? 1 tablespoon, sesame,

Exercise:

1. Wash beef, cut off fascia, blanch in cold water, and add ginger slices, aniseed and cooking wine;

2, then pour in soy sauce and a spoonful of salt, boil over high fire, skim off the blood foam, then turn to low fire for 20 minutes, pick it up and let it cool;

3. After cooling, tear off the beef along the grain, and the finer the tear, the better;

4, millet pepper cut into small pieces, ginger cut into filaments, the length is as close as possible to the length of beef shreds;

5. Put four tablespoons of oil in the pot. When the oil is hot, pour in the pepper and stir-fry until fragrant. After the peppers are tasty, pick them up.

6. Then add bean paste and stir fry in red oil;

7. Add shredded ginger and stir-fry until the shredded ginger is slightly dry and rolled up;

8. Pour in the millet pepper and stir fry until spicy;

9. Pour in the torn beef and stir-fry until the shredded beef is completely wrapped in sauce and turns dark red;

10, finally put some sugar, sprinkle sesame seeds and fry for a while;

Tip:

1. Cooked beef tends to turn black and dry when exposed to the outside air, so eat it as soon as possible after cooling, or put it in a covered refrigerator.

2, choose lean beef as meat, don't choose too many tendons, tendons are not easy to tear;