Drunkard beef

When summer comes, there is always some beer to cool off, and all kinds of snacks will pop up. Slice the marinated beef and cook it in the pot for a second time, which is the so-called drunkard beef, which is delicious.

Ingredients

Braisedbeef amount

Sugar 1/2 teaspoon

DrunkardPeanuts amount

Paprika amount

Spicedpepper amount

Cuminpepper amount

Segmentsofgreenonions amount

Cooking Instructions

Put 1-2 beef tendons into a pot of cold water, add ginger slices, Sichuan peppercorns, and cooking wine to boil and remove the foam.
After boiling the tendon meat with old marinade (you can buy brine juice directly, according to the ratio of 1 part brine juice and 5 parts water), turn to medium-low heat and simmer for half an hour, cover and simmer for another 2 hours to facilitate the flavor
Slice the marinated tendon meat and set aside
Heat the oil, add the sliced beef and stir-fry until slightly browned
Add an appropriate amount of sugar, chili peppers, cumin powder, five-spice powder, drunkard peanuts, and green onions and stir-fry well
You can add a cut of chili pepper to taste and enhance the color
Home-cooked practice, and a tendon meat is big and small, and it is difficult to say the specific amount of various ingredients, in short, those who often cook understand it. This time it's just to record a different approach to beef, compared to braised beef, there is more of a stir-fried burnt aroma, with drunkard peanuts and various seasonings, a little fragrant, a little spicy, it's not bad to eat empty, and the wine is just right.