1. Preparation materials: bay leaves, star anise, sana, peppercorns, cinnamon, grass fruit, nutmeg, cumin, fennel (prepare two portions, one less and one more).
2. Cut the dried chili into small pieces (for taking pictures, so I only took a little photo. Basically, prepare a small bowl, increase or decrease according to the hotness of chili and your own taste).
3. Wash the beef and cut into pieces, add spices (the more) and salt to the water. Simmer until soft and loose. If you like chewy, you can just cook it. (Choose a bit of tendon and fat to taste better).
4. After the meat is cooked, cut into small cubes. Or long strips. But don't be too big, it's not easy to taste.
5. Add clear oil to the pot until 6 is mature (Sichuan rapeseed oil is the best). In the later period, it won't be muddled.
6. Add one portion each of the chili section, the Chinese pepper, and the spicy ginger (the lesser portion). Stir fry in the pot to create a fragrance.
7. Add beef, stir-fry on medium heat until the color changes. There is basically no moisture. (The longer it is stir-fried, the harder it will be, so you have to cook it for a longer period of time, and it will be easier to taste. If you like chewy, let's talk about it).
8. Add sesame oil and green pepper oil. Continue to stir fry for about 2 minutes. (If you don’t have one, you can leave it out, this just makes the taste a little more fragrant).
9. After adding the bean paste and sautéing until fragrant, turn off the heat. This step is particularly important. (Add pepper noodles, cumin noodles, black pepper noodles, sugar. (Divide the powdered seasoning and don't add it as soon as you come, and turn off the heat, otherwise it will be easy to paste, which will affect the taste. The bean paste is forgotten to take pictures before adding these It's shot. The bean paste needs to push the meat away, sauté the meat in oil until fragrant, and then put the meat together).
10. After the meat is dry. Add a little oyster sauce, chili noodles, and sesame seeds to stir fry before starting the pan, and you're done.
11. Finished picture.
12. Finished picture.
13. Finished picture.
Tips:1. Too many spices are not written on the seasoning list one by one. So first look at the step diagram to see what seasonings are available.
2. The specific spices can be increased or decreased according to their preferences and tastes.
3. When the beef is first stir-fried, it should be overheated. Stir-fry the water vapor, add the spices, the pepper noodles will be easy to paste if the heat is too big. So change to medium heat, and finally add chili noodles, sesame seeds, and oyster sauce to low heat to exceed the aroma.
4. If the sesame seeds have not been fried, they should be dry-fried in a clean pot first, so that they will be more fragrant. White sesame seeds look a bit more colorful than black sesame seeds. Black sesame is fine, but the color is not as good as white sesame.
5. Peanuts can also be added.
