Toothpick Beef

Name: Toothpick Beef
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Beef leg; Some Thin sliced ginger; Some Shallots; Some Cooking Wine; Some Dried chili; Some pepper; Some star anise; Some Cinnamon; Some Bay leaf; Some Bai Kou; Some Cumin seeds; Some Chicken Essence; Some Sugar; Some sesame; Some chopped green onion; Some sesame oil

by Delightful food temptation

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Toothpick Beef

1. An appropriate amount of beef thigh is first divided into pieces of appropriate size, and then cut into slices about 3 mm thick, and put into a bowl.

2. Put the thin slices of ginger and the shallots into a bowl, add an appropriate amount of cooking wine, and firmly pinch into ginger and shallot juice for later use.

3. Add appropriate amount of salt and water to the beef bowl, stick the beef with your hands to let the water enter the beef. Pour the scallion and ginger juice into the beef bowl, add an appropriate amount of cornstarch and water, stick the beef again and marinate for 15 minutes. Fifteen minutes later, the beef is threaded on the toothpicks in a winding way and tightened.

4. Heat up the pot, pour in an appropriate amount of cumin grains, stir-fry on a low heat and beat out for later use. Heat the pot, add dried chili, pepper, star anise, cinnamon, bay leaves and white koko, stir-fry on a low fire, do not fry until fragrant, and beat until cold. Put the sauteed chilies, spices and most of the cumin grains into the flour mixer, beat them into the mixed spice pieces, and pour them out for later use.

5. Boil more oil to 50% heat (with a small bubble next to the chopsticks), then pour the beef, stir and fry the beef until the color is completely white, then the beef can be poured out. Pour the oil back into the pot again, burn off the moisture in the oil, and burn it into high-temperature oil. The chopsticks quickly bubble up and the oil temperature is right. Pour the beef back into the pot and fry it until the surface is charred, then pour it out.

6. Put the right amount of oil in the pan, add garlic and minced ginger and sauté until fragrant. Pour in the beef and stir-fry evenly. Add two spoons of cumin and three spoons of mixed spices, as well as an appropriate amount of chicken essence and sugar. Stir evenly and sprinkle. Add cooked sesame and green onion, then add appropriate amount of compound red oil, pepper oil and small mill sesame oil, stir fry evenly, and serve deliciously.