Cold Cured Beef

by Liao Xia (From WeChat.)

4.7 (1)

Favorite

11

Difficulty

Normal

Time

30m

Serving

3

My mother on National Day brought me some cured beef to Shenzhen. Cold beef with beer is my husband’s favorite. I usually like cold yuba, fungus, pig ears, and sausages. If you like spicy food, you can try it and find it delicious. . .

Ingredients

250g Cured Beef
1 Garlic

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10 or so Chaotian Pepper
2 pieces Parsley
Some Sesame Oil

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2 tsp Chicken Bouillon Powder

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2 tsp Salt

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Cold Cured Beef

1. Put cold water in a pot and cook for about 15 minutes.

2. Take it out of the pot, pour it with cold water, and slice it.

3. Put water in the pot and cook for about five minutes, then drain the water and put it in the soup bowl for easy mixing.

4. Chili, garlic.

5. Cilantro, cut off.

6. Cut the chili and garlic and set aside.

7. Heat the pan, add oil (half more than usual for stir-frying), add the chili and garlic rice to 50% of the heat.

8. Put salt (two teaspoons) chicken essence (two teaspoons)

9. Pour it directly on the beef after it is fried.

10. Add parsley.

11. Add a few drops of sesame oil or chili oil.

12. Mix well and put it on the plate.

Tips:
Cured beef is generally very salty, boiled in water and then sliced and boiled. There is no salty taste. Don't worry about it being salty.

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