Skewered beef is a traditional delicacy, mainly made from fresh beef with various seasonings and ingredients, with a fresh and flavorful taste. With the improvement of modern dietary standards, skewered beef has been improved in many ways, with a unique taste that is well-received by people. Moreover, beef is rich in nutritional value and can supplement the necessary nutrients for the body.

Method

1. Cut the beef into thumb-sized particles, add an appropriate amount of soy sauce, dark soy sauce, sugar, cooking wine, ginger, and onions, then knead and marinate for 15-20 minutes or more;

2. When the oil is 8 degrees hot, put the skewered beef in and fry at high temperature for 1-2 minutes, then remove it and turn the heat to high, fry at high temperature for half a minute, then lift the slotted spoon to drain the oil.

While flavoring, you can prepare the accessories. Three bamboo shoots (more than three ounces), cut into strips, blanch in water and set aside (I used fresh bamboo shoots, which have a not-so-good texture and are a bit watery. I suggest trying dried bamboo shoots instead). A handful of dried chili peppers (depending on personal taste, I like it spicy and added at least three ounces), cut into small sections with scissors, dried Sichuan peppercorns, cumin, fennel seeds, fermented black beans, ginger, garlic cloves,红星二锅头, monosodium glutamate, chicken essence, peanut oil.

Heat the oil in the pot to about 5-6 degrees, add ginger and fermented black beans to stir-fry. After the fermented black beans absorb the oil, add the chopped chili, Sichuan peppercorns, and garlic cloves to the pot, stir-fry for a few minutes, then add bamboo shoots to stir-fry. Add some salt (not too much, as the beef is already seasoned, just enough for the bamboo shoots to have a taste), and stir-fry until the moisture in the bamboo shoots is dried and takes on the red color of the chili. At this point, add the fried beef that has been pre-fried and stir-fry together, add cumin, fennel seeds, and a little white wine to enhance the flavor. It should be about done in 5 minutes, then add chicken essence and monosodium glutamate, dish it out, and sprinkle with chopped cilantro.

Warm Tips

1. The best beef to choose is one with a mix of fat and lean, as too lean meat will be dry and brittle after frying;

2. As above, it is best to cut the beef into particles rather than slices. If you choose to cut into slices, it is best to skewer them in a wrapped manner;