Ingredients: 4 pounds of beef, onions, coriander
Accessories: chili pepper, peppercorns, cooking wine, salt, chicken essence
Directions: Cut the beef back into 6-7cm strips (don't cut too thinly, simmer the water out of the pot, the meat strips will shrink)
Cut the beef into strips of about the same size and set aside. (Try to be as large and uniform as possible, heated, and the same length of time does not affect the taste)
Pour oil into the pan, a little more than usual when stir-frying. When it is 70% hot, pour in chili peppers and peppercorns, stir-fry quickly for about 30 seconds, pour in the beef and continue stir-frying. At this time, it is necessary to constantly stir-fry so that the beef is evenly heated and flavored. Add cooking wine, salt salt and chicken essence to taste.
Generally 4 pounds of beef sautéed 1 pound of shredded meat, beef to eat has a crispy feeling is better, called the plate spare.
Stir-fry the onion in another pot and stir-fry for 30 seconds to pour in the freshly simmered beef. Turn off the heat and add parsley. (Be sure to turn off the heat)
The dried sautéed meat shreds for the next meal are ready, you can also try it!