1. Choose lean beef tenderloin. It is best not to use fat and tendon meat.
2. Cut the beef into small cubes, fry the peanuts and smash them, chop the ginger and garlic.
3. Pour the oil into the pan and heat it up, then pour into the diced meat and stir-fry when the oil is hot.
4. Fry until the diced meat is browned, remove the diced meat and set aside.
5. After removing the diced meat, pour the pepper in the remaining oil and fry slowly to get the fragrance, remove the pepper
6. Add the soy sauce to the oil and stir fry.
7. After the soybean paste is fragrant, add Pixian bean paste and hoisin sauce.
8. Stir-fry the Pixian bean paste evenly, add the dark soy sauce and stir-fry evenly.
9. Add chili powder and fry for about 3-5 minutes until it is uniform and the color is red.
10. Add minced ginger and sauté until fragrant.
11. Add sesame seeds, peanuts and beef cubes to the pan and sauté until fragrant.
12. Finally, add sugar and minced garlic, stir-fry quickly and evenly before serving, and bottle it for later use after cooling.
Tips:After adding the soy sauce, stir-fry on a slow fire to avoid mashing the pot. Adjust the amount of pepper according to personal taste and different varieties of pepper. Taste before serving, if it is too light, add a little salt to taste. If the sauce is too dry during frying, add a little oil, especially after adding the chili powder. Pixian Douban is used for coloring and seafood sauce for freshness.
