Beef Mei Fun Recipe
- rice noodles
- dried chilli
- Ginger slices
- old soy sauce
- Garlic sprouts
- Chicken essence
Cut the beef into appropriate size cubes and put them in a bowl. Then add an appropriate amount of salt and water, and squeeze with your hands to let the beef absorb the water. After the beef is sticky, add an appropriate amount of water again, re-stick the beef, and marinate for ten minutes.
One packet of crab roe vermicelli, take it out and put it in a basin, and cut it with scissors. Then add an appropriate amount of cold water, soak for 30 minutes, remove and set aside after 30 minutes.
Heat the wok and remove the oil, light the wok, put in the beef cubes, turn to medium heat and stir fry. During the frying process, add a small amount of water several times so that the beef is thoroughly fried. After the beef is thoroughly fried, add an appropriate amount of star anise, cinnamon, dried chili and ginger slices, and then add an appropriate amount of water to stir-fry the spicy taste of the chili, so that the spices are broken. Stir until the beef is fragrant and the spices and peppers are out of flavor, add the right amount of water to cover the beef, add the right amount of pepper and dark soy sauce, cover the pot and boil over high heat. After boiling, pour it into the pressure cooker, press the valve after SAIC, turn to low heat and press for fifteen minutes, then turn off the heat after fifteen minutes to naturally deflate.
Put the pot on the stove, put a leak on the pot, pour in the pressed beef, pick up the beef and chili into the pot, and leave the rest alone, then add an appropriate amount of salt, dark soy sauce and salad oil, Add in the vermicelli, turn to high heat, and stir fry with chopsticks until the soup is completely absorbed. Then add an appropriate amount of chicken essence, garlic sprouts and an appropriate amount of salad oil, continue to stir fry until the vermicelli is fragrant, then turn off the heat.