Stir-fried Beef Shreds
1.
A piece of beef is about 250 grams, choose pure lean, beef tenderloin is the best, beef thigh is also available
2.
First cut the beef into slices, choose a cube-shaped slice that is better, like mine, this one is too thin, don’t think about slices if you don’t have certain basic skills
3.
About 3 mm thinner
4.
Then follow the texture of the beef and cut into 5-6 cm long and 3 mm wide silk. Some friends will ask: "Isn't it the saying that cuts cattle and sheep horizontally and chicken vertically?" The reason is to see step 6.
5.
This is crosscut
6.
Comparing the results, the cross-cut finished product will be loose, and it will be easy to break after being fried in the pot. There is no such problem when cutting along the texture.
7.
Add 10 grams of shredded beef to about half a tablespoon of cooking wine, 10 grams of light soy sauce, and 10 grams of vegetable oil
8.
Celery is also cut into about 5-6 cm shreds
9.
Shred green onion and ginger, 4 dried chili shreds
10.
After the pot is heated, pour the usual cooking oil, two tablespoons about 30 grams, the pot must be very hot and then pour the oil. The firepower of the gas stove at home is far inferior to the restaurant. In order to achieve the effect of the fire, the pot should be used. Boil for 3-5 minutes, then pour the oil
11.
Pour into the shredded beef at 70% of the oil temperature. The oil temperature should be higher than the usual fried shredded pork, because the moisture in the meat must be basically fried at the end.
12.
At the beginning, you can see that there is still a lot of water in the pot, then continue to stir fry
13.
At this time, you can see that there is basically no water vapor in the pot
14.
Use a spatula to push the shredded pork loose and have a hard feeling, and the color of the shredded pork becomes dark brown; at this time, pour in the dried chili shreds and fry the green onion and ginger shreds. At this time, keep the gas stove on medium heat.
15.
Then pour 1 tablespoon of bean paste, stir-fry the red oil, and then add 10 grams of chili powder. Note that first add the green onion and ginger, then add the bean paste, and finally add the chili powder.
16.
After frying the flavor of the raw material, cook 7 grams, about 1.5 teaspoons of balsamic vinegar. Just add a little bit of balsamic vinegar. The purpose is to make the shredded pork dry and fragrant. The shredded pork absorbs part of the vinegar. Tastes better on top
17.
Add 1 teaspoon sugar, 10g light soy sauce, salt and chicken essence, add sugar to adjust the taste, add salt and chicken essence as appropriate, because the bean paste and soy sauce are already very salty, basically add 1/4 teaspoon salt.
18.
At this time, add shredded celery and stir-fry for a few times to make the celery slightly soft. It takes about one minute. Celery will not taste good when it is old.
19.
Finally, sprinkle white sesame seeds, pepper powder and pepper before the pan. The pepper powder is finally richer with numbness, and white sesame seeds are added to taste more fragrant. It feels like eating beef jerky
Tips:
How much do you add to the amount of oil? Must not have shredded beef. Adding cooking oil can make the beef taste more smooth and tender, and also prevent the beef shreds from sticking to the pan after being put into the pan.
