Production Process:
1, wash and drain the beef hind leg meat, change the knife to 15 cm long, 0.4 cm square silk; pickled mustard knots change the knife to grow 10 cm of head thick silk, put in water to soak away excess salt; leeks washed, change the knife to a length of 7 cm segment.
2: Take 350g of shredded beef, add a little flower carving wine, salt and chicken powder and grasp well.
3: Heat the pot in a wide oil until it is 70% hot, add 100 grams of pickled mustard knots and fry the surface water over low heat, remove the drainage oil, and then add the dried two thorn pepper segments and the dry chaotian pepper segments and fry them each until brown-red, and remove the drainage oil for later.
4: Mix 20 grams of soy sauce, 2 grams of carved wine, and 2 grams of salt to mix into a bowl of juice.
5, the wok is slippery, under the bottom oil to 50% hot, pour the beef shredded over medium heat and sauté until discolored, lose water, cook into the bowl juice, quickly stir-fry until all the meat is absorbed, reduce the heat, pour in the marinated mustard knots, fire to the beef shredded spit oil, add 3 grams of sugar, 2 grams of monosodium glutamate, 1 gram of pepper powder, pour in the fried two kinds of pepper segments to fry out of the aroma, the wok off the fire, sprinkle 10 grams of white sesame seeds, 100 grams of leek segments and turn well out of the pot.
Production key:
1. In the production of Sichuan cuisine, "changing raw materials into silk" is divided into three sizes: head coarse silk, two coarse silk, and fine wire. The cross-section of the head coarse silk is 0.5-0.7 cm square, about the thickness of the chopstick head, mostly used in the "mixed white meat shredded" such meat cold mixed vegetables; the cross-section of the two coarse silk is 0.3 cm square, mostly used for "fish fragrant meat shredded" and other raw materials for the change of the knife; the section of the filament is about the thickness of the needle, mainly used for vegetable knife change, such as "cold mix lettuce shredded", the finer the cut, the more crisp it is mixed out. The dish of dried sautéed shredded beef is more special, and the beef knife change requirement is to cut it slightly thicker than the two coarse wires and slightly thinner than the head coarse wire.
2, leek segments are best put away from the fire, use the residual temperature of the pot to heat it until cooked, after serving to keep emerald green, firm.
What is "dry sautéing"?
"Dry sautéing" is a cooking technique of Sichuan cuisine - the meat that has not been powdered or sizing is poured into a pot with only a small amount of oil, and continuously stir-fried over low heat to make the water and grease in the meat overflow, so that the meat can achieve the texture of "soft and chewy, dry and soft and fragrant". Nowadays, in order to save time, many chefs will fry the shredded meat first and then sauté, and there is no obvious difference on the surface of the finished product, but the taste is too "dry, fragrant and crisp", and there is no fragrance and toughness of the meat.