Cold Beef Veal

Name: Cold Beef Veal
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Cow louver; 2 pcs parsley; 10g Vegetable oil; 5g Mountain pepper oil; 2g salt; 5 pcs garlic; 3 pcs Red chili; 1 tablespoon Soy sauce; 1 piece Bay leaf; 5 pcs pepper; 1 piece ginger; 1 tablespoon Cooking Wine

by Favorite Xiaozhi

4.7 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

2

The cold sauerkraut, spicy and refreshing. "

Cold Beef Veal

1. The entrance is crispy and tender, fresh and spicy.

2. The ingredients are ready.

3. Rinse the beef louver with salt and white vinegar, and repeat twice.

4. Add fragrant leaves, ginger slices, aniseed, cooking wine, and boiled beef venetian leaves in the water for 30 minutes to remove.

5. Cut into filaments after cooling.

6. Add garlic, red pepper, light soy sauce, dark soy sauce, and salt.

7. Drizzle in boiling vegetable oil.

8. Add the coriander segments.

9. Add mountain pepper oil and mix well.

Tips:
1. The vegetable oil should be boiled and poured on the chili garlic to stimulate the fragrance.
2. Mountain pepper oil is essential.
3. The beef louver is marinated in advance, and the taste is good.