【Xiangxi Chunk Beef】——Mid-Autumn Feast, Perfect Dish for Drinking

Flavor: Mildly Spicy; Cooking Method: Stir-fry; Time: Ten Minutes; Difficulty: Advanced.

【Xiangxi Chunk Beef】——Mid-Autumn Feast, Perfect Dish for Drinking Detailed Cooking Steps

Remove the fascia from the beef, wash and set aside

Boil water in a pot, add ginger slices, baijiu, and blanch the whole piece of beef

After blanching, cut the beef into long strips along the grain

Bring the braised sauce to a boil, add appropriate spices, homemade spice powder and seasonings, and marinate the sliced beef for 40 minutes

Soak the beef in the braised sauce for 3 hours

Cut the green Hangzhou pepper into rings, mince the ginger and garlic, and cut the dried chili into sections

Cut the beef into large pieces against the grain

Heat oil in a pan, fry the beef slices until the surface is browned and dry, remove and drain the oil

Heat oil in a pan, stir-fry ginger, garlic, and dried chili until fragrant

Add green Hangzhou pepper, salt, MSG, stir-fry for 2 minutes

Add the beef slices, stir-fry for 2 minutes

Sprinkle steamed fish soy sauce and homemade BBQ powder, stir-fry evenly to bring out the aroma, then serve