Cold Beef
1.
Fresh beef tenderloin. Remove the white film on top. In a pot under cold water, add star anise, ginger slices, and cooking wine. Bring to a boil on high fire.
2.
After it is boiled, remove the foam on the top. Pour in the dark soy sauce, turn to medium heat, and cook the beef.
3.
Inside another pot. Pour in the halogen powder and the five-spice powder. Bring the star anise and pepper to a boil over high heat.
4.
After stirring evenly, bring it to a boil.
5.
Pour in the cooked beef and cook for half an hour on medium heat.
6.
Let cool and cut into thin slices. It can also be strips or small dices.
7.
Heat the pan with cold oil, add the beef and start frying.
8.
Five-spice powder, barbecue powder. Stir the cumin powder evenly and set aside.
9.
Fry the beef for about five minutes and fry it dry, remove and set aside.
10.
Leave a little oil in the pan. The water just boiled beef everywhere. The fire collects the juice.
11.
Pour the light soy sauce and sugar to improve the flavor.
12.
When the juice is almost collected, pour in the dry powder and stir evenly.
13.
Soak the dried chilli pepper with water in advance.
14.
Turn, stir and fry evenly over low heat. Stir-fry dried chili and peppercorns until fragrant.
15.
delicious.
Tips:
You can make this dry powder according to your own taste. If you like chili, put more chili noodles.
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