Stir-fried Beef Head Meat-xinjiang Taste
by Tianshan Cocoa
Favorite
Difficulty
Normal
Time
10m
Serving
2
This stir-fried beef head is actually not well-known for stir-fried lamb’s head. Stir-fried lamb’s head is a very common specialty in steamed restaurants. It’s just that the mutton is very expensive now, and it has risen to more than 60 yuan per kilogram. There are very few cooked lamb’s heads in the market. Only the ethnic slaughterhouse sells them. The tide goes up, and a goat’s head is more expensive than a native chicken. Those sheep’s heads are sold individually, and the larger ones can buy two chickens. So we rarely buy it in the market here. This beef head meat is also a handsome gothic ethnicity who came from over there, because there are often people here who want these. That ethnic handsome guy rushes to the night market every day and uses a small car. They were fresh and clean. They said they cooked it by themselves. Although the price is higher, the business is very good.
Ingredients: Cooked beef head, pepper, pepper, dried red pepper, onion, coriander, oil, salt, chicken essence, soy sauce, cooking wine Method: 1 Cut the beef head into thin slices, the thinner the better, the dried red pepper bubble into sections, the onion peeled and shredded, and the coriander washed Clean cut
2 Heat 50% of the oil in the pot, stir-fry the dried red pepper with peppercorns, stir fry with beef head and cooking wine, add onion and salt, stir and stir evenly with soy sauce chicken essence
3 Add pepper and stir-fry evenly, turn off the heat, sprinkle with coriander, and mix well. Beef head meat should not be fried for a long time, or the lean beef is all fried and you want to have a very spicy one. You can add red oil or small sharp peppers and cook on a high fire. When the oil is hot, turn off the heat for a while. When the oil is 50% cool, add the peppercorns and dried red pepper, so that the peppercorns and dried red pepper will not fry and the aroma will come out."
Ingredients: Cooked beef head, pepper, pepper, dried red pepper, onion, coriander, oil, salt, chicken essence, soy sauce, cooking wine Method: 1 Cut the beef head into thin slices, the thinner the better, the dried red pepper bubble into sections, the onion peeled and shredded, and the coriander washed Clean cut
2 Heat 50% of the oil in the pot, stir-fry the dried red pepper with peppercorns, stir fry with beef head and cooking wine, add onion and salt, stir and stir evenly with soy sauce chicken essence
3 Add pepper and stir-fry evenly, turn off the heat, sprinkle with coriander, and mix well. Beef head meat should not be fried for a long time, or the lean beef is all fried and you want to have a very spicy one. You can add red oil or small sharp peppers and cook on a high fire. When the oil is hot, turn off the heat for a while. When the oil is 50% cool, add the peppercorns and dried red pepper, so that the peppercorns and dried red pepper will not fry and the aroma will come out."
