Chinese Cold beef (good to eat)

"Chilled beef" is also our home-cooked dish.

There are many reasons to love him, such as:

Don't wash the shrimp and peel the shell, enjoy the spicy chewing with a continuous rhythm;

You don't need to make a fire to grill the meat.

You don't need to keep the pot like beef jerky, you can also enjoy crispy and meaty taste, and it is juicy!

5 from 1 vote

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Course: Main Course

Cuisine: Chinese

Keyword: Chinese Cold beef

Prep Time: 20

Cook Time: 50

Servings: 2

Calories: 1472kcal

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Remove excess fat from beef.
Divided into large pieces, add ginger slices, Zanthoxylum bungeanum, cooking wine, cold water into the pot to open the lid, and cook slowly for 10 minutes on medium-low heat. It is best to cook slowly
Remove and wash off the blood foam and let it cool
Cut into little finger-sized strips
Fill the pan with oil, heat up, and fry beef strips until slightly burnt (about 5 minutes)
Using fried beef oil, stir-fry ginger slices, tempeh, star anise, cinnamon, fragrant leaves, cloves, cumin, tangerine peel, mangosteen, white cardamom, Zanthoxylum bungeanum, and dried chili.
Stir-fry
Add beef strips, soy sauce, sugar, salt, stir-fry evenly
Add hot water, boil over high heat, and simmer on low heat for 30 minutes. Do not dry the soup.
Finally, add Zanthoxylum bungeanum powder, paprika, and cooked white sesame seeds, stir well and turn off the heat.
Place in a plate, cool, and soak (can be refrigerated) for more than 4 hours.