Cold Beef
1.
Bring the beef to a boil, pour out the bubbles on the noodles, drain the water for later use, and save the boiled beef for later use.
2.
After the beef has cooled for 2 hours, cut into small long strips.
3.
Pour oil into the pot, and pour the pepper into the oil.
4.
Pour in ginger, star anise, and sana, and stir fry for a fragrant flavor.
5.
Pour in shredded beef and stir-fry quickly for 1 minute.
6.
Pour the cooking wine.
7.
Pour in 2 tablespoons of salt.
8.
Continue to stir fry quickly.
9.
Pour in an appropriate amount of red soy sauce (you can also use dark soy sauce) and continue to stir fry.
10.
Pour the boiled beef stock, cover the beef, and cook on low heat.
11.
After the broth in the pot is fried dry, add a little sugar and stir evenly for a few times.
12.
Prepare the chili oil in advance (after the oil is cooked, pour the coarser chili powder, about 30 seconds, it will be easy to paste after a long time)
13.
Pour the chili oil and stir fry quickly.
14.
Add a little salt or light soy sauce according to the taste and taste, and stir-fry for 1 minute after adding.
15.
Delicious presentation.
Tips:
1. The taste can be increased or decreased according to your acceptance of chili.
2. It tastes better after cooling for several hours.
3. If you like a harder taste, you can extend the frying time.
