Sichuan Beef Mix
1.
Here are the ingredients of the old brine, a few pieces of cardamom, four star anises, two ginger slices, two ginkgo nuts, two white peony slices, two cinnamon sticks, a small handful of fennel, three dried chili peppers, and a small handful of peppercorns.
2.
Wrap all the spices in white gauze. Add appropriate amount of water when marinating the meat, boil the spice bag, then add the meat to be marinated, scallions, ginger slices, etc., wait for the marinade to volatilize, filter out impurities, and put the remaining marinade in the refrigerator for storage. After each use, take it out, add appropriate amount of water and some spices to continue marinating, and repeat it several times to become an old marinade.
3.
Wash the beef and drain the water, use a toothpick to insert a few more holes in the meat, smear the sweet flour sauce, and then spread the onion slices in the middle of the meat, and marinate in the crisper for 12 hours.
4.
Add the old marinade and the spices listed in the recipe table to the stew pot, then add enough water, put the marinated beef in, boil over high heat and turn to low heat to marinate for about 90 minutes. Add the dark soy sauce in the middle to color. If you like reddish, you can add an appropriate amount of red yeast rice powder, and add an appropriate amount of salt according to the saltiness of the old marinade itself. The marinated beef is soaked in the marinade overnight (refrigerated preservation is good for slicing).
5.
In a cold pan with cold oil, add peanuts and fry over medium-to-low heat until crispy.
6.
Put light soy sauce, sugar, vinegar, red oil, sesame oil, green pepper oil, sesame oil in a small bowl (you can add some salt for heavy mouthfuls) and mix into a red oil sauce.
7.
Take out the frozen beef and slice it, shred the cucumber and cut the coriander into sections, pour in the red oil sauce, sprinkle with peanuts, mix well and put on a plate.
