Spicy Beef Stuffed with Spring Rain
1.
Wash the beef with clean water and soak it for a while to soak the blood of the beef.
2.
Put the prepared stew material and the whole beef into the rice cooker for one cooking time. About 40 minutes or so. In fact, the time can be based on how soft or rotten the beef is. If you like to eat harder, you can cook it for a shorter time. After boiling, remove it and let it cool. Throw away the stew material.
3.
Take out the cooked beef and let it cool. It can be torn into strips by hand or cut into strips. I chose the latter, cut across the board.
4.
After the beef broth is cool, we remove the slick on it.
5.
Prepare the ingredients, shred green onions, dice green and red peppers, mince garlic, and blanch the vermicelli with boiling water for 8 to mature.
6.
Take a clean pot, pour a small bowl of our beef soup, add 3 teaspoons soy sauce, 2 teaspoons oyster sauce, 2 teaspoons chili powder, 1/2 teaspoon pepper, a few drops of sesame oil, water starch, salt and MSG according to Put your own taste.
7.
When the soup in the pot is thick, we first put the vermicelli and then put the beef, and then use the chopsticks to turn the pot a few times, the purpose is to distribute the beef evenly. Next, put in shredded green onions and diced green peppers. Finally, add minced garlic before turning off the heat.
8.
After it's out of the pan, eat it while it's hot, it smells like beef.
9.
We add a little salt, monosodium glutamate, pepper and sesame oil to the remaining beef broth to taste, it's thick!
10.
Served with rice, superb!
