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Play Jiuzhaigou, the tour guide recommended the local specialty yak beef, look very fresh, after a few minutes of popular science education, can not withstand the temptation of delicious, bought two pounds, vacuum, take home, serious operation, good taste, and received unanimous praise.
Go out to play, the excitement is high; return home, bring back two pounds of yak beef, the whole family is blessed.
Sichuan flavor tangerine peel spicy yak slices, a large handful of peppers, a large handful of peppercorns, a large spoonful of corn oil, Sichuan people's housekeeping skills, delicious sharing, learn together!
Yak beef, corn oil "1", red oil, dried red pepper, ginger, green onion, peppercorns, tangerine peel "2", rice wine, sugar, vinegar, monosodium glutamate, soy sauce, salt, sesame oil, mash sauce, broth.
1: Cut the green onion into white sections and slice the ginger.
2: Thaw the yak, cut into suitable sized slices when semi-soft, put them in a stainless steel basin, and mix well with salt, rice wine, green onion and ginger.
3: Cut the tangerine peel into small square pieces and rinse with warm water.
4: Cut the dried red pepper into long sections.
5: Soy sauce, sugar, monosodium glutamate, mash juice and broth mixed into juice and set aside.
6: Place an iron pot on high heat and heat corn oil until it is 70% hot.
7: Put the dried red pepper segment and fry it into brown-red color, add the peppercorns and tangerine peel, and turn the pan upside down twice.
8: Sauté the beef slices until white, add tangerine peel, red oil, vinegar and pour in the juice.
9: Continue to stir-fry, the juice is dry and bright out of the bottom oil, drizzle with sesame oil, turn the spoon upside down twice, you can start the pot and plate.
The dish is bright red, the bottom oil is rich, the tangerine peel is fragrant, the spicy flavor is strong, the beef is soft and tough, the taste is good, and the authentic Sichuan-Chongqing flavor is home-cooked.
"1" can also use peanut oil or salad oil, rapeseed oil is not good.
"2" Xinhui Tangerine Peel is the best, tangerine peel as the name suggests, with Chen as the winner. Stored for more than three years, the strongness and fruity taste of Xinhui tangerine peel will decrease with time, and the flavor of aging will gradually increase before it is suitable for consumption. The longer the tangerine peel, the stronger its fragrance and higher nutrition, at the same time, it also has the effect of promoting digestion, coughing up phlegm, and lowering blood lipids.
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