Its rich well salt resources attract salt merchants from all over the country to gather here, thus giving birth to a different genre of Sichuan cuisine - salt gang cuisine.
Although the salt gang dish with the word "salt", but not very salty, salt gang dish is good at using ginger pepper to make dishes, with a thick flavor, fresh spicy stimulation characteristics, and Chengdu, Chongqing and Guizhou, Hunan spicy different, it highlights the fresh spicy, spicy, let people addicted, the more spicy the more want to eat! Among them, cold-eaten beef is very famous
In the selection of materials, the "two shares, four cows" on the hind legs of the cows are selected, and such meat is only 10 to 15 kilograms per cow. Then the skilled workers cut the meat into inch-thick slices, and then nailed the meat to the wooden boards reclining the wall, and with the extraordinary skill of the knife, the meat slices were extremely thin, and the meat slices were required not to leak holes.
The fireside beef is crisp and not spongy, dry and fragrant, mellow and delicious, with a long aftertaste and easy to carry, becoming a unique product of Zigong.
It also has a good brother called "cold eating rabbit meat", and the method is similar, all of which are traditional dishes from Zigong, Sichuan.
This Sichuan dish that seems to be made only by a restaurant chef, they all have a problem when they are sold outside, that is, there is too much oil, soaked in red oil, and take a bite, this ticking oil ah, people are panicked.
You don't need so much oil to do it at home, and you can throw away all the MSG and so on! If your teeth are not good, remember not to fry for too long. Like chewy, you can fry more.
1. Handle the beef: Cut the beef into strips, add cooking wine, green onion and salt and marinate for 20 minutes.
»Beef choose beef tenderloin, which will shrink a lot when stir-fried,
2. Ingredients: Ginger shredded, garlic sliced, followed by cut the chili peppers into sections without grouping
3. Stir-fried beef: Get the green onions out separately, start to burn the oil at this time must be on high heat, after the oil is hot, the heat is quickly fried until the beef changes color.
4. Add seasoning: Reduce the heat and stir-fry the dried chili peppers, paprika, star anise, peppercorns, ginger shreds and garlic slices.
5. The 5th step in the process is to fuse it into the seasoning.
6. Plate: Such a red dish, can't help but sprinkle some coriander as a decoration~
The bouncy beef danced passionately in hot oil with various spices, and the saliva could not be stopped after smelling dry! After eating a few pieces, it feels more enjoyable, making people can't stop once they start, and they want to continue eating next time.
This "heavy flavor" beef can be eaten as well as a small snack. Sitting in front of the computer, opening a beer bottle, or adding a bowl of rice with white flowers is really wonderful!