Hunan Hunan cuisine: How to make beer-cured beef
Cured beef: First of all, the cured beef absorbs the aroma of beer, and the incense has a light aroma of wine; secondly, the auxiliary materials are rich, and red pepper rings are added, which adds to the spiciness. A hint of freshness and spiciness, the aroma of the finished dish is compounded; finally, the amount of oil is increased, and the traditional stir-fry is changed to the form of dry pot . After serving, continue to heat, the aroma of the beef is fully stimulated, and the more you chew, the more fragrant it becomes. .
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Ingredients: Cured beef 150g red pepper rings 100g
Seasoning: Stock 300g beer 300g rapeseed oil 50g Garlic leaves 30g garlic seeds 10 Dragon brand soy sauce 8g MSG 5g dried yellow pepper noodles 5 grams of dried yellow pepper, 5 grams of salt, 3 grams of chicken essence, 3 grams of
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Production process:
1. Cut the cured beef into slices about 3 mm thick, put it into boiling water over high heat, remove and set aside.
2. Heat the rapeseed oil in the pot until it is 50% hot. Add the cured beef slices and stir-fry over medium heat until fragrant. Add the scattered garlic and stir-fry until the aroma of garlic comes out. Add stock and bring to a boil over high heat. Add dried yellow pepper noodles and dried yellow pepper. Slightly burn the pepper, add the red pepper rings, pour in the beer, bring to a boil over high heat, add the remaining seasonings, reduce the heat until only a thin layer of soup remains in the pot, pour a little sesame oil and mix well, put it into a dry pot, put it on the top Sprinkle garlic leaves and serve.
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Chili pepper has always been considered the "soul" of Hunan cuisine.
Hunan’s chili products are the result of local eating habits and geographical environment. For example, "chopped chili" was originally a common method used by farmers to preserve chili. The purpose was to eat chili in the long winter, but later it was discovered that this The chili produced has a unique flavor.
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As a result, chopped pepper gradually became popular and became the signature flavor of Hunan cuisine. After long-term development, Hunan’s chili peppers and chili products have become a major local feature. This feature has created classic Hunan dishes such as " Chopped Pepper Fish Head" and "Soy Sauce Pepper Fish Head" that are popular all over the country.
