Ultra-lite version! Late night snack and wine pairing! The best spicy toothpick beef

Cooking Instructions

1. Wash the beef first, cut it into strips slightly shorter than a toothpick, and cut a few slices of ginger. Put the beef in a large bowl, add the cooking wine and grab it a few times, then add the ginger slices, half a spoon of oyster sauce, and a little thirteen spices marinated for about half an hour.

   

2. Prepare the toppings while it's time for the corned beef. Finely chop the garlic and ginger, and chop the shallots into small shallots.

   

3. Wash the toothpick and skewer the marinated beef with your teeth.

   

4. Put oil in a cold pan, and when the oil temperature rises, reduce the heat to medium-low heat. Divide the skewered beef into a frying pan 2-3 times for about 3 minutes, and then remove it until it has shrunk to 2/3 of the size. After all the frying is completed, pour it into the pan and fry it for another 1 minute, so that the basic surface can be fried until golden brown.

   

5. After all the skewers are fried, take them out for a minute, and then put all the skewers back into the pan and fry them for another minute, so that the skewers can basically be fried until golden brown. Leave the oil in the pan.

   

6. Turn on the lowest heat all the time, put the chopped ginger foam into the pot and stir-fry for about 10 seconds, then add the chili powder, garlic foam, oyster sauce, light soy sauce, and dark soy sauce in turn.

   

7. Pour the skewers into the pot, sprinkle with a little salt, Wang Shouyi thirteen incense, sprinkle cumin powder, chopped green onion, stir-fry evenly and then get out of the pot. Fragrant to drooling