Beef smoking method

500g of beef with tendon, 0/5g of sugar, 0/0g of salt, 0/0g of spiced noodles, 0/5g of soy sauce, [1] of pepper noodles, 0/g of ginger slices.

Spiced smoked beef

working methods

1. Select 500 grams of tendon meat, remove the tendon attached to the meat, cut into slices with a length of 3.3 cm, a width of 1.7 cm and a thickness of 0. 16 cm along the meat line, add salt, cooking wine, onion, ginger and beef, mix well and soak for 5 minutes to taste.

2. Boil the vegetable oil with high fire, and pour the beef into the pot and fry it dry. When the bubbles in the oil pan are gone, pick up the beef immediately. If the fire is too big, lift the pot.

3. Put 50g oil into a clean pot and bring it to a boil. Put beef, soy sauce, broth, sugar and spiced noodles into a pot and mix well. When the sauce is dry, take it out of the pan. Put the pepper noodles in the pot, put them in the plate, open the beef to dissipate heat, and take out the onion and ginger.