Chinese old cold dish 33 tangerine peel beef

Tangerine peel beef

Ingredients: Beef 200g, Dried Chili Pepper 20g, Ginger 10g, Sugar 30g, Red Oil 10g, Salt 10g, Tangerine Peel 40g, Peppercorns 5g, Rice Wine 30g. Sesame oil 10 g.

Preparation Method:

(1) Wash, de-ribbed, slice the beef, put it in a bowl with salt, ginger, rice wine and green onion and mix well, marinate for 20 minutes. The tangerine peel is soaked in warm water and cut into small pieces and set aside.

(2) Heat the wok, put the oil on the heat until it is ripe, add the beef slices and fry until they are crisp and discolored, drain the water and then fish it out.

(3) After the wok is heated with oil, add dried chili peppers, peppercorns, and tangerine peel to stir-fry to bring out the aroma, then add green onion, ginger, beef, salt, rice wine, sugar, water and boil, then switch to medium heat to collect the juice, when the juice is drying quickly, add red oil and sesame oil to the pot.

Flavor characteristics:

The color is bright red, the texture is crisp and soft, the spicy is slightly sweet, and the tangerine peel is fragrant.