A replica of the black garlic beef cubes from Tianjin Guiyuan Restaurant

I know the dish of black garlic beef cubes, but I haven't eaten it at Guiyuan Restaurant. Originally, I was going to write casually, but I thought that there should be something different about this restaurant. Anyway, it's been almost a year in arrears, so I went to Tianjin Guiyuan Restaurant a while ago and ate this dish. There is something really out of the ordinary. The seasoning is very simple, and when you taste it, you will know that it is just black pepper soy sauce sugar. The difficulty of this dish is the texture. The surface of the meat has a layer of crispy sugar crust. How to make sugar shells really made me think about it for a long time. In order to make this layer of sugar shell, I tried a total of four catties of beef, I don't like meat, I have been eating so much for several days, I really don't want to eat beef anymore in the near future. For more content, see the official account: Ah, it's a white rabbit

Ingredients

Beeftenderloin appropriateamount

garlic alot

lightsoysauce appropriateamount

sugar appropriateamount

freshlygroundblackpepper appropriateamount

Cooking Instructions

Beef processing After the beef is dried with kitchen paper, cut into cubes about one centimeter long, add some salt, and mix well
Pour a little oil into the pan, burn until white smoke, throw the beef cubes in, stir-fry until the surface is colored, remove it, and put it in a bowl for later use. At this time, a lot of blood will ooze out of the beef grains, and it will be poured out after a while
Peel two heads of garlic
Pour some vegetable oil into the pot, reduce the heat, pour in the garlic cloves and fry slowly. Don't make a big fire. The surface of the garlic is golden, and the garlic oil is ready. Pour into a bowl and set aside.
Sauce Mixing This is the most critical step. Put three or four tablespoons of sugar in a pot. At this time, there is a sentence in my heart: don't be afraid
Pour in the light soy sauce that just dissolves the sugar. Heat over low heat. Heat until the liquid becomes a viscous syrupy form. It's a bit of a long process, and it's still the same sentence: don't be afraid.
At this time, put the beef with garlic and a part of the garlic oil (at this time, someone asked, what about the other part of the garlic oil?). A: It's nice to keep the fried greens. Pour it back into the pan and sprinkle lots and lots of freshly ground black pepper. Stir-fry over high heat. At this time, the pot is very hot, and the word dry wood fire should mean this.

If you think it's too sweet, add more salt, and if you don't think it's sweet enough, add more sugar. What matters is the ratio of sweet and salty, and the dosage is secondary.
Finish!