How is spicy beef made?

The firm texture and rich nutrients of beef are loved by many friends. There are many ways to cook beef, and spicy beef is one of them. The spicy beef has a strong and slightly spicy flavor, the beef is tender and juicy, and is very delicious.

Main ingredients: one pound of high-quality beef brisket and one white radish. The size can be any, depending on your preference for meat.

Ingredients: a small teaspoon of Sichuan peppercorns, a large piece of aniseed, an appropriate amount of Pixian bean paste (appropriate amount means the degree of spiciness or saltiness that you can tolerate), 4 large slices of ginger, half a scallion, an appropriate amount of thirteen spices, an appropriate amount of light soy sauce (to make up for the lack of saltiness in the bean paste), an appropriate amount of dark soy sauce (for color adjustment, just when the color is about right), a large teaspoon of sugar, and a tablespoon of cooking wine.

practice:

1. Wash the beef brisket, cut it into pieces, and blanch it in boiling water. Rinse with cold water and wash away the blood foam.

2. Cut the radish into dice (that is, turn the radish while cutting and cut it into irregular pieces). Don't make the pieces too big, otherwise they won't cook well.

3. Heat oil in a wok, add peppercorns and star anise, fry until fragrant, then add onion, ginger, and Pixian bean paste and stir-fry. After the fragrance comes out, add the blanched and cleaned beef brisket. Stir-fry until evenly mixed, adding cooking wine while frying.

4. Add two large soup bowls of cold water and pour in all the other ingredients. If you are not sure if you can add the ingredients correctly at once, you can add the light soy sauce and dark soy sauce little by little, and keep tasting the taste, so that the soup is slightly saltier than normal (because radish absorbs flavors very well). The soup should be bright red at this point.

5. Cook over the slowest heat for more than an hour. When the beef brisket is chewy, you can add the radish. Continue to cook over low heat for about 20 minutes. When the radish is cooked, you can serve it on a plate.

6. The advantage of this dish is that it tastes better the hotter it is. You can cook a big pot on the weekend, divide it into two or three portions and store them in the freezer. When you are ready to eat, take it out, heat it up, put it on a plate, and stir-fry two dishes, and you will have a rich dinner.