1. Cut the beef into 2~3 cm cubes, blanch it for 3 minutes, put the blanched beef into the pot, wrap the seasoning to remove the fishy flavor and put it in gauze-this is for easy removal at the time, and put it directly. OK, but when the cooking is complete, there is an extra step of picking the seasoning.
2. After placing the ingredients, add 1200 ml of water (6 cups) to start the [Boiled Soup] or [Bone Soup] function;
3. After cooking, remove the meat from the pot while it is hot, place it on the cutting board, and beat it fully with a rolling pin;-Do not pour out the remaining soup, it will be useful later;
4. After beating, use your hands to further tear the loose beef into filaments. If you encounter excessively long beef shreds in the process, tear it off by the way, and the length should not exceed 1.5 cm.
5. Pick out the condiments such as green onion and ginger from the beef broth that has been cooked before, and add salt, sugar and soy sauce;
6. Put the torn beef shreds into the pot: In order to make the beef evenly flavorful, it is best to stir it so that the seasoning can evenly coat the beef shreds;
7. This is the last step, and the step that requires the most patience. The beef needs to be slowly dried to loosen it. [Dry pan] After the function is over, start manual adjustment, adjust the heat to 4 grids, and start roasting the shredded beef. During the process, use a spatula to pass the bottom every 3-5 minutes to prevent the shredded meat until the shredded pork becomes loose.
8. After drying, it is the fragrant beef floss! Compared with the beef floss sold outside, it is not only clean and healthy, but also more flavorful, and the more delicious it is, the more delicious it is.
