Changde spicy beef (family version of appetizers, noodles as toppings, gluttonous snacks)
Here, the dry-cured spicy beef is free, and the toppings are free. What is "topping": the meat ingredients added to the dry mixed noodles are also called "yards" in some places. In Changde, Hunan, most of this we call this "spicy beef", which can also be used as a gluttonous snack and appetizer, it is a good choice , of course, what you do yourself is the family version, compared to the powder restaurant may be almost, there is no secret material package. It's still easy to do. My main aim is to make breakfast at home and eat it conveniently.
Ingredients
Cooking Instructions
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I bought the beef back and soaked it a little in advance.
In a pot under cold water, add cooking wine and ginger slices. Remove the blood and water
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Boiled beef slices. Prepare peppercorns, cinnamon, bay leaves, ginger, garlic, coriander, and chives in advance, stir-fry until fragrant, and remove them.
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Put the sliced beef into the pot and stir-fry over low heat, add salt, light soy sauce, dark soy sauce (if you don't want it to be too dark, you can put less or no it), chili noodles...
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Keep stir-frying, you will get a fragrant spicy beef~ I don't give much oil myself (because I haven't bought it when the oil is basically used up at home) In fact, this dish needs oil, and it is best if the oil can be overwhelmed by the beef! Of course, if you don't like oil, you can also give less.
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