Zigong Cold Beef
1.
Cut the beef into strips. Be sure not to cut too thin. If it is too thin, it will become shredded meat directly after frying.
2.
Because the beef must be fried first, more oil must be added. When the oil is cold, put the scallion in and slowly fry the aroma. When the oil gets hotter, put the beef strips in and fry, keep it on high fire, and stir fry. (Note: It is best to wrap the water in a kitchen paper towel before the meat strips, otherwise the temperature of the oil will be lowered when the blood is in the pot)
3.
Shovel out the meat strips first when you can’t see any pink, the oil in the pan will continue to boil, and the excess water vapor will be dried.
4.
The oil has completely boiled the water vapor, and the pan will continue to fry again. This time it will be turned to medium and low heat. If it keeps turning over and over again, otherwise it will be easy to blow up the pan.
5.
After the meat strips are put in, add cooking wine to remove the smell, and when it is almost changed to chocolate color, it is fried, and then put on a plate for later use
6.
In a small pot, put the dried sea pepper and dried Chinese pepper on medium and low heat, and fry until the aroma comes out
7.
Put the beef in and fry together, add some spices, and then add soy sauce, salt, and chicken essence to taste
8.
Pour the tangerine peel with the water that was soaked before, and then put a quarter package of the hot pot base, and then add the water that has just been soaked in the beef
9.
When the water is about to boil dry, open the lid and turn to high heat to accept the juice. When the water is almost dry, turn to the lowest heat. Put in the sea pepper noodles, pepper noodles, sesame seeds, and white sugar. Ha, this way the taste of sea pepper noodles and Chinese pepper noodles also comes out, and the red oil is slowly simmered out
