In my world, there are only two kinds of food: one goes into the stomach and the other into the heart.
Proper amount of edible oil
Appropriate amount of salt
Proper amount of cooking wine
Proper amount of soy sauce
Moderate amount of old style
Appropriate amount of chicken essence
Proper amount of sugar
Appropriate amount of cumin powder
4 slices of ginger
6 cloved garlic
8 dried peppers
Right amount of Zanthoxylum bungeanum
Proper amount of white sesame
Step 1Cut the beef into 2cmx3cm thin slices, marinate it with cooking wine and appropriate salt for about half an hour, and control the moisture content. Why should the meat be controlled dry? Because the beef will be fried for a while. If the moisture content is high, it will be crackling and easy to be fried. Water control must use special kitchen paper, ordinary toilet paper may stick to the meat, very difficult to do.
Step 2Put the beef on with a toothpick. Cut onion, ginger and garlic into small pieces.
Step 3Heat the pan, pour in a large amount of cooking oil, and put the beef in the pan. The oil is almost no more than beef.
Step 4Stir fry in low heat until the beef is dry and the corners are slightly charred.
Step 5Pour out the excess oil, leave a small part, low heat shallot, ginger, garlic and dry pepper section, pepper into the pot, stir fry until slightly charred.
Step 6Pour the fried beef into the pot, add soy sauce, a small amount of soy sauce (no more than one bottle cap), salt, chicken essence, sugar and cumin powder, stir fry over high heat until the ingredients such as onion, ginger and garlic are golden. Sprinkle with white sesame seeds and serve.