1. The ingredients to be prepared are not few, but the operation is not too complicated. Strictly speaking, it is best to use this kind of braised beef to make beef sauce (if you want to learn braised beef, you can see Chao Dad’s Public Z: Jiangcheng Chao Da Gourmet Club). The other ingredients are very intuitive, and there are instructions on the pictures.
2. The more troublesome thing is the fried peanuts. Every time Dad is fresh, he rubs the peanut skin off while it is hot, and then puts the peanuts in a fresh-keeping bag after they have cooled down, and crushes them easily with a rolling pin. . In addition, the number of peppercorns depends on how much you like the spicy taste, you can master this by yourself.
3. There are three main points in the stir-frying process: one is the heat, the second is the oil temperature, and the third is a little more oil. Pay attention to the detailed explanation in the picture below. The order of the ingredients in the pot must not be wrong. Every time an ingredient is added, the aroma must be rich enough to continue to the next step. This is particularly important. (The minced garlic and minced ginger in the figure 1 below are put into the pot at the same time. If you don’t like to eat ginger, you can also leave the minced ginger, the taste will not be affected)
4. There are three main points in the stir-frying process: one is the heat, the second is the oil temperature, and the third is a little more oil. Pay attention to the detailed explanation in the picture below. The order of the ingredients in the pot must not be wrong. Every time an ingredient is added, the aroma must be rich enough to continue to the next step. This is particularly important. (The minced garlic and minced ginger in the figure 1 below are put into the pot at the same time. If you don’t like to eat ginger, you can also leave the minced ginger, the taste will not be affected)
5. There are three main points in the stir-frying process: one is the heat, the second is the oil temperature, and the third is a little more oil. Pay attention to the detailed explanation in the picture below. The order of the ingredients in the pot must not be wrong. Every time an ingredient is added, the aroma must be rich enough to continue to the next step. This is particularly important. (The minced garlic and minced ginger in the figure 1 below are put into the pot at the same time. If you don’t like to eat ginger, you can also leave the minced ginger, the taste will not be affected)
6. Put the ground peanuts in at the end, quickly stir-fry them and turn off the heat. This will ensure the crispness of the ground peanuts and form a wonderful combination with the spicy taste of the beef sauce. It is very enjoyable!
7. The last thing to note is that the finished beef sauce should be bottled after it becomes warm or cool. It must be a bottle with a lid, and the water should be wiped off before bottling. This kind of homemade beef sauce is generally ok in the refrigerator for ten and a half months, but it is still recommended to eat it as soon as possible!
Tips:It is recommended to buy the finished Haitian brand for the spicy soy sauce, which is not bad.
Public number z: Jiangcheng Chao Dad Food Club
