Ingredients
500 grams of beef sirloin (sliced into strips with cucumber)cucumber strips,500 grams of peanut oil (actual consumption 75 grams),50 grams of green onion,25 grams of ginger,20 grams of refined salt,20 grams of soy sauce,15 grams of cooking wine,25 grams of sugar,5 grams of Sichuan pepper,10 grams of toasted sesame seeds,5 grams of chili oil, 5 grams of dried red chili peppers,5 grams of monosodium glutamate (MSG),750 milliliters of beef broth, 15 grams of salted sesame seed powder.Preparation ProcessCut the beef into two neat pieces;peel and clean the green onions, cut them into segments;slice the ginger into thin slices;wash and clean the dried red chili peppers, remove the stems and seeds, and cut them into 1 cm long sections;toast the sesame seeds until fragrant.Marinate the beef with green onion segments, ginger slices, refined salt, and cooking wine for 1 hour.
Boil the beef in a pot of boiling water over high heat, steam it until tender, remove from heat to cool, then cut into strips that are 4 cm long and 1 cm wide.
Heat the oil in the frying pan to five-fifths hotness, add the beef strips, fry until dry, remove and drain excess oil.In another pan, heat 75 grams of peanut oil over high heat, then add Sichuan pepper, fry until it turns fragrant and discard.When the oil is slightly cooler, add the dried red chili peppers and fry until they turn dark purple, then add green onions and ginger and stir-fry for a moment. Add beef broth, soy sauce, MSG, and beef strips, simmer over medium heat to thicken the sauce, and pour in the chili oil before topping with toasted sesame seeds.Remove the chili peppers, green onion segments, and ginger slices when serving, and serve on a plate.Dish NameSpicy Beef
CuisineMandarin-Heritage Banquet - Beef CategoryCharacteristics
[Main Ingredients]
250 grams of tender beef.Seasonings5 grams of cooking wine, 0.5 grams of refined salt, 10 grams of soy sauce, 5 grams of Sichuan pepper, 5 grams of dried red chili peppers, 1 gram of cinnamon bark, 20 grams of sesame oil, 5 grams of sugar, 25 grams of green onion, 25 grams of ginger, 250 milliliters of clear broth, 500 grams (about 20 grams actual consumption) of peanut oil.PreparationCut the beef into strips that are 4 centimeters long and 1 centimeter wide.Slice the green onions and ginger into segments.
Place the beef in a bowl, marinate with green onion and ginger segments and cooking wine for 1 hour.
Heat the peanut oil in a wok to seven-tenths hotness, add the beef strips and fry until cooked through, remove from heat, and drain excess oil.Heat the sesame oil in another pan over high heat until seven-tenths hot, then add dried chili peppers and fry until they turn dark, followed by adding green onion and ginger segments, cinnamon bark, and Sichuan pepper to stir-fry briefly. Add clear broth, cooking wine, refined salt, sugar, soy sauce, and the fried beef strips. Simmer over low heat until the sauce thickens. 
When the sauce is nearly reduced, pour it into a bowl and let it cool down. Remove the beef from the cooling mixture, arrange on a round plate, and top with a "Good Luck" message made of bird's nest.
Features
Main Ingredients
Net beef 250 grams.
Seasonings
Chinese rice wine 5 grams, fine salt 0.5 grams, soy sauce 10 grams, Sichuan pepper 5 grams, dried red chili 5 grams, cinnamon 1 gram, sesame oil 20 grams, sugar 5 grams, green onion 25 grams, ginger 25 grams, clear broth 250 grams,PeanutsPeanut oil 500 grams (about 20 grams consumed).
Preparation
1. Cut the net beef into slices measuring 4 cm long and 2 mm thick using a knife.Cut the green onion and ginger into segments.Place the beef slices in a bowl, marinate with green onion and ginger, and Chinese rice wine for 1 hour.
2. Pour peanut oil into the wok, place it overfire burninguntil seven-tenths hot, then add the beef slices to fry until cooked through, remove from heat, drain off excess oil.
3. Pour sesame oil into a pan and place it over high fire until seven-tenths hot. Add dried chili peppers and fry until charred, followed by adding green onion segments, ginger pieces, cinnamon, and Sichuan pepper and frying lightly. Then add clear broth, Chinese rice wine, fine salt, sugar, soy sauce, and the fried beef slices. Cook over low heat to concentrate the sauce.When the sauce is nearly reduced, pour into a bowl to cool down. Remove the beef and arrange it in a round plate, then place the character "Ji" made ofbird's neston top to form.
Ingredients
Top sirloin 500 grams (clam muscle), peanut oil 500 grams (net consumption 75 grams), green onion 50 grams, ginger 25 grams, fine salt 20 grams, soy sauce 20 grams, Chinese rice wine 15 grams, sugar 25 grams, Sichuan pepper 5 grams, sesame seeds 10 grams (roasted), chili oil 5 grams, dried red chilies 5 grams, monosodium glutamate 5 grams, beef broth 750 milliliters, salted sesame seeds 15 grams.
Preparation Process
1. Cut the top sirloin into two neat pieces;Peel and wash, then slice longitudinally into sections;Slice the ginger into slices;Wash the dried red chilies, remove stems and seeds, cut into 1 cm long strips;Roast and stir-fry the sesame seeds.2. Marinate the top sirloin with green onion segments, ginger slices, fine salt, Chinese rice wine for 1 hour, steam over high heat until tender, cool down, then slice into 4 cm long and 1 cm wide strips.
3. Heat the wok, add peanut oil, heat to five-tenths hot, add beef strips, fry until dry, remove from heat, drain off excess oil.
4. Pour 75 grams of peanut oil into a pan and heat over high fire. Add Sichuan pepper and fry until toasted, then discard.
After cooling slightly, add dried red chilies and fry until dark purple, followed by adding green onion and ginger, stir-fry briefly, pour in beef broth, soy sauce, monosodium glutamate, and beef strips, cook over medium heat to reduce the sauce.When the sauce is almost reduced, pour chili oil on top, sprinkle roasted sesame seeds.
5. Remove the chilies, green onions, and ginger pieces before serving.
Dish Name 2 Spicy Beef
Cuisine Manchu Han Imperial Feast, beef category
Features
Main Ingredients
Net beef 250 grams.
Seasonings
Chinese rice wine 5 grams, fine salt 0.5 grams, soy sauce 10 grams, Sichuan pepper 5 grams, dried red chili 5 grams, cinnamon 1 gram, sesame oil 20 grams, sugar 5 grams, green onion 25 grams, ginger 25 grams, clear broth 250 grams, peanut oil 500 grams (about 20 grams consumed).
Preparation
1. Cut the net beef into slices measuring 4 cm long and 2 mm thick using a knife.Cut the green onion and ginger into segments.Place the beef slices in a bowl, marinate with green onion and ginger, and Chinese rice wine for 1 hour.
2. Pour peanut oil into the wok, place it over high fire until seven-tenths hot, then add the beef slices to fry until cooked through, remove from heat, drain off excess oil.
3. Pour sesame oil into a pan and place it over high fire until seven-tenths hot. Add dried chili peppers and fry until charred, followed by adding green onion segments, ginger pieces, cinnamon, and Sichuan pepper and frying lightly. Then add clear broth, Chinese rice wine, fine salt, sugar, soy sauce, and the fried beef slices. Cook over low heat to concentrate the sauce.When the sauce is nearly reduced, pour into a bowl to cool down. Remove the beef and arrange it in a round plate, then place the character "Ji" made of

bird's nest
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