Invincible Rice with Beef and Mushroom Chili Sauce

Name: Invincible Rice with Beef and Mushroom Chili Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g beef; 400g Fresh mushrooms; 500g Red chili; 300g peanut; 20g sesame; 5 tablespoons Doubanjiang; 500g oil; 20g Sugar

by Xuantong

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Husband loves spicy food and I love meat. How can I choose a dish that both of them love to eat, which can hold his stomach and relieve my greed. This beef enchilada sauce is my choice!
In addition, beef is not cheap now. Here are some mushrooms. It is chewy and smooth, and the taste is super delicious. It is invincible to eat. If you don’t believe it, try it!
If you don’t like shiitake mushrooms, you can leave them alone. The taste is also first-rate!

Ingredients

Invincible Rice with Beef and Mushroom Chili Sauce

1. Prepare the ingredients as shown in the picture. The beef sauce made from such red peppers is authentic.

2. This soybean paste is super delicious.

3. 1. Wash and drain the red pepper, mince or chop it, (remember to wear gloves, otherwise your hands will be so hot that you doubt your life);
2. Cut the green onion and garlic into fine froth, slice the ginger, cut the beef into soybean-sized particles, and blanch the mushrooms into cubes;
3. The peanuts should be deep-fried well, peeled, do not over-fry, because the follow-up will be stir-fried with other ingredients.

4. 4. Put more oil in the pot, add pepper, star anise, cinnamon, bay leaves, ginger slices and fry to get the fragrance, remove these ingredients and throw them away (this is commonly known as the material oil)

5. 5. Pour a little oil in the pot, add diced beef and fry until the water-dried meat is cooked, set aside,
6. Stir-fry the mushrooms until the water is dry, set aside.

6. 7. Boil the material oil of step 4 to 50% heat, then turn to a low heat, and the whole process will be low! ! ! Then add the chopped green onion and garlic and stir fry for a fragrance

7. 8. Put the minced pepper and stir fry, about 7-8 minutes until the bubbles in the pot become smaller, indicating that the pepper water is almost dry

8. 9. At this time, add the previously cooked beef, add peanuts, add bean paste and cooked white sesame seeds and continue to fry for a few minutes until the sauce penetrates!

9. 10. Dangdangdang, it's out of the pot.

10. After cooling, put it in a small bottle. The advantage of adding more oil is that when storing, the oil on the top layer is not covered by the sauce, and it can be stored for a long time without hair growth.

Tips:
Note: Small fire throughout! ! ! No need to add water! ! ! Because the sauce will be very thin when it melts, don't worry about it drying out, stir fry for a while to make the ingredients more delicious.