Warm beef, mushroom and chili sauce-You Are Foodie

By gene
73

Warm beef, mushroom and chili sauce

Yinchuan is extremely cold this year,The heating doesn't work,Huadian is really bad.To resist the cold, a pot of warm spicy sauce,Days can be prosperous!Beef and mushroom taste soft and waxy,Soybeans and peanuts are very chewy,Pancakes, bibimbap, noodles, dry food, fried vegetables, cold salad, fish, whatever.

Main Ingredients

Auxiliary Ingredients

Cooking wine appropriate amount
Old smoke appropriate amount
garlic A moderate amount of
ginger appropriate amount
Raw extract some
Peanut drunkard two or three
Dried incense 10
soybean 150 g
scallion A little

Taste it by yourself.According to personal preference, the more spicy millet is, the more spicy it is.

Step 1 . Dice beef, shiitake mushrooms, fat and lean, separate red pepper and dice.

Step 2 . Soak soybeans and dice dried soybeans.

Step 3 . Chopped shallots, ginger, garlic, millet and chili.

Step 4 . Burn oil, put 2 fat diced meat into the pot for refining, put 3 chopped green onions, ginger and garlic into the pot to explode, stir fry red oil with Pixian bean sauce over 4 low heat, put 5 beef into the pot, stir fry water, dry, 6 thirteen spices, cooking wine, and a proper amount of raw soy sauce into the pot.

Step 5 . Add diced red pepper, spicy millet, diced mushrooms, diced dried beans, soybeans, stir fry until fragrant, add water, and bring to a boil.

Step 6 . Boil over medium low heat for about two hours and stir fry every 15 minutes to prevent sticking to the pot.

Step 7 . When the soup bottoms out, add soy sauce, salt and a little sugar to the broken peanuts. The later the peanuts are added, the more crisp they are, and the earlier they are added, the softer they are.

Step 8 . Finally, continue to stir fry until you receive the soup without oil. Cool and bottle.

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