Dried sautéed beef shreds are also added to the pan before the soybean flour is added to enhance the flavor, which is actually a wine dish

Dried sautéed shredded beef

In addition to the eggplant cat, there is also a beef dish in the shop that is also made with a large number of dried chili pieces, although it looks inconspicuous, but it is almost a must-order on the table. The characteristics of this dish are two points: first of all, the selection of ingredients is special, almost every one is half fat and half skinny, but also mixed with fragrant but not greasy, quite chewy beef chest oil, lean dry aroma, fat oil, very delicious; secondly, with spicy sauce, rice wine seasoning, before the pot also added soybean powder to increase the fragrance, is actually a wine dish.

Production process: 1. Use 3000 grams of beef breast meat with a section of fat, 1000 grams of beef chest oil, wash it, add a little powder (see "small pumpkin roasted eggplant cat" for preparation methods) and mix well into the bottom taste. 2. Heat the pan in wide oil until it is 60%, fry the beef strips over medium heat for 3 minutes, and drain when the color is golden. 3. Heat the wok thoroughly, put the bottom oil to 50% heat, add 20 grams of minced ginger, 20 grams of peppercorns, 100 grams of dried chili peppers, pour in the beef strips, add 60 grams of Lee Kum Kee spicy sauce, 50 grams of rice wine, 45 grams of soy sauce and stir-fry well, then put 60 grams of flour, 150 grams of soybean flour and turn well, after starting the pot, plate it according to 400 grams per serving.