Strange flavor mixed with pepper beef cubes

Ingredients:

Net beef short ribs 300 grams.

Accessories:

Stir-fry 30 grams of knife-edged peppers.

Seasoning:

Prepare according to the recipe of mixed pepper flavor sauce (5 grams of mixed pepper spicy sauce, 0 grams of steamed fresh soy sauce, 0 grams of caster sugar, 0 grams of Boryeong vinegar, 0.0 grams of Sichuan pepper powder).

Halogen:

30 grams of spicy red soup sauce, 0 grams of concentrated brine juice, 0 grams of chicken essence, 0 kilograms of water, 0 grams of rock sugar, 0 grams of chicken rice dark soy sauce, 0 grams of fried green onions, 0 grams of fried shallots, 0 grams of fried garlic, 0 grams of ginger, 0 grams of coriander

Make:

10. Put all the marinades (spicy red soup sauce, concentrated brine sauce, chicken essence, water, rock sugar, chicken rice soy sauce, fried green onions, fried dried shallots, fried garlic, ginger, coriander) into the pot, bring to a boil over high heat and turn to low heat and cook for about 0 minutes to fully integrate the fragrance.

2. Use a kitchen paper towel to absorb the water, and then fry it on all sides in a pan until slightly charred to lock in the gravy.

1. Put the fried beef steak into the brine and marinate over low heat for 0 hours. During the period, pay attention to turning to ensure that the beef short ribs are evenly flavored.

3. After the marinade is completed, turn off the heat and let the beef short ribs soak in the brine for 0 hours to make it more flavorful.

5. Take out the soaked beef short ribs and change the knife into large granules.

6. Gently pat a thin layer of cornstarch on each piece of beef to help keep it crispy when frying.

7、锅中倒入足够的油，烧至6成热（约180°C），放入牛肉粒炸至表面金黄酥脆，捞出沥油备用。

8. According to the recipe, heat the caster sugar and steamed soy sauce over a slight heat until the sugar is completely melted, then remove from the heat and add the mixed pepper spicy sauce, Boryeong vinegar and Sichuan pepper powder, and stir well.

9. Pour the mixed pepper flavor juice into the pot, and reduce the juice over medium-low heat until thick. Add the fried beef cubes and quickly stir evenly so that each piece of beef is coated with a thick weird sauce.

10. Remove the juiced beef cubes and place them on a plate.

11. Finally, sprinkle an appropriate amount of stir-fried knife-edge pepper to increase the taste and visual effect.

Tips:

1. The heat should not be too large when marinating, so as not to over-rot the beef.

2. The oil temperature should be controlled well during frying to avoid the high oil temperature causing the beef to be charred on the outside and raw on the inside.

3. The seasoning ratio of mixed pepper flavor sauce can be appropriately adjusted according to local taste.

Pot eel segments

Material:

400 grams of pancakes, 0 grams of eel.

Seasoning:

20 grams of salt, 0 grams of soy sauce, appropriate amount of green chili, red chili pepper, and cooking oil.

Directions:

1. Wash the eel, cut it into sections, and marinate it in soy sauce for a while; Break the pot into pieces; Wash and slice green and red peppers.

2. Heat the oil pot, add the eel and fry it until it changes color, then remove the oil.

3. Leave a little bottom oil in the pot, put in the pot, green pepper flakes, red pepper flakes, and eel segments, add salt and fry slightly.

Eight treasure squid rolls

Raw material:

240 squid, 0 grams of glutinous rice, meat cubes, red kidney beans, barley, lotus seeds, peanut kernels, rice, black beans, salt, cooking wine, ginger and onion juice, and salad oil.

Make:

1. Treat the fresh squid, add salt, cooking wine, ginger and shallot juice and mix well to taste. In addition, wash the meat, red kidney beans, barley, lotus seeds, peanut kernels, rice, glutinous rice, and black beans (the eight ingredients are collectively called "eight treasures"), add salt and other flavors after steaming, and set aside.

2. Stuff the processed eight treasures into the belly of the squid and seal the mouth.

3. Put the pot on the fire, put in the salad oil and burn it until it is hot, fry the squid until the skin is golden and cooked, remove and drain the oil, change the knife and put it on the roasted hot rain flower stone, sprinkle with an appropriate amount of dried chili noodles, and garnish it slightly.

The key to production: Tighten the fortress of the eight treasures and seal the mouth. Control the oil temperature when frying in the pan.