Stewed Beef

Name: Stewed Beef
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Fat cow; Some parsley; Some Shallots; Some pepper; Some Dried chili; Some Chili oil; Some Oyster sauce; Some Soy sauce; Some Cooking Wine; Some Chicken Essence; Some MSG; Some White sesame

by Night dire

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

October 26, Chongqing, Sunday.
There is a thin layer of clouds floating in the sky, and the sun shines through the clouds, not very clearly shining on the earth.
A faint breeze came in from outside the window and passed by. It was a calm and peaceful morning in Chongqing in autumn.
Yesterday, I fried the beef with dry stir-fried beef. I invited a friend to eat at home. The rest of the hot pot was cooked. The seasoning and methods are very simple, but the taste is very good.
Parsley and shallots are used for the side dishes. Onions or other vegetables of your choice can also be used. The seasonings are mainly used to improve the freshness, such as oyster sauce, light soy sauce, chicken essence and monosodium glutamate. Dried chili and Chinese pepper and chili oil are added. It has a spicy taste.
I went to a dinner with reporters from the Chinese Commercial Daily and the Ministry of Political Affairs last night. Today I am on duty on the website and I have a dinner with a few friends in the evening.
It feels like there is so little time to cook food on two days on weekends. "

Stewed Beef

1. The fat beef is thawed naturally, and water is added to the pot. After the water is boiled, the fat beef is blanched in water for about 10 seconds to remove. (Tips: The blanched beef is not easy to break during frying. You only need to blanch it for 10 seconds, or put it in the beef and turn off the heat for 20 seconds to remove. If the beef is blanched for too long, the beef is easy to grow old. .)

2. Wash the shallots and parsley and cut into long pieces about 4 cm.

3. Soak appropriate amount of Chinese pepper and dried chili (after cutting) in hot water for about 1 minute; 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce (or very fresh soy sauce), 1 tablespoon of cooking wine, 2 or 3 tablespoons of chili oil, right amount of chicken essence and monosodium glutamate Make a sauce and set aside. (Tips: According to professional chefs, soaking dried pepper in hot water for about 1 minute will give you a better taste, and it is not easy to fry, and the color will look good when it is fried.)

4. Heat the pan with cold oil. After the oil is hot, add the drained pepper, dried pepper and shallots and stir fry to get a taste.

5. Stir fry into the parsley section.

6. Stir-fry the blanched beef until the water evaporates.

7. Add the sauce, stir well, sprinkle in white sesame seeds to increase the taste and beauty, and then start the pot.

Tips:
Ps: A few tips:
1. The blanched beef is not easy to break during frying. You only need to blanch it for 10 seconds, or put it in the beef and turn off the heat for 20 seconds to remove it. If the beef is blanched for too long, the beef is easy to grow old.
2. According to the introduction of professional chefs, soaking dried pepper with hot water for about 1 minute can produce a better taste, and it is not easy to fry, and the color will look good when fried.
3. Parsley and shallots are used as side dishes, onions or other vegetables of your liking can also be used, and the seasoning can also be adjusted according to your own taste.