Tangerine peel beef
【Ingredients】
Lean beef 1500 g
【Seasoning】
Soy sauce, dried orange peel, sugar, cooking wine salt, monosodium glutamate, oil, sesame oil, green onion, ginger
【Preparation steps】
1, raw material selection: it is best to choose lean meat with less fascia in the hind leg part of the cow. The beef is defascied and cut into olive-shaped slices.
2: Put the cut meat in a basin, add salt, cooking wine, green onion and ginger (pat pine) and mix well and marinate for 20 minutes. Heat the oil in the pan to 80%, shake the marinated slices of meat in several times (pick the onion and ginger) and put them into the oil pan, fry the surface water dry, pour into a colander and drain the oil.
3, leave the bottom oil in the pot, heat, put orange peel, green onion ginger to fry out the aroma, add water (about 500 grams), add soy sauce, cooking wine, sugar and fried beef slices, boil and turn to low heat and simmer for about 40 minutes (in the middle to stir several times) until the soup is sucked out by the beef until cooked, pour in sesame oil, monosodium glutamate, stir-fry evenly out of the pot, beef tender with crisp, salty with sweet, rich orange flavor.
【Tips】
1, some places to make this dish in the marinade when adding a small amount of nitrate water, in order to make the finished product red and bright.
2, if there is no dried orange peel, you can also use fresh orange peel, just slightly increase the dosage.
3, when frying meat slices, the oil should be hot, the speed should be fast, and the moisture inside the meat slices should not be fried dry. The heat should not be too large when collecting the juice, otherwise the skin of the meat slices will not be crispy.
4, the amount of orange peel should not be too large, otherwise the meat taste is bitter.