Wax beef is a very famous ingredient in Hunan cuisine. It is famous in Hunan bacon, sausage and pig blood. Can be fried, steamed, cold...
Put the water in the pot, pour the beef into the sauce, and boil over high heat. Because the wax products are generally salted, the boiling water is added to the dishes, and the above salt is washed away, which is more healthy.
Cut into pieces of the same size, no knife workers do not force!
Cut the celery into thin slices of uniform size.
The pepper is crushed, the garlic is sliced, and the ginger is shredded.
Heat the oil in the hot pot and pour the peppercorns into the oil when it is ripe. When the pepper is placed in the pot, it is better to use a knife to break it.
Baked beef into the wax, pour a little white wine when it is discolored. When I was in China, I made this dish into Wuliangye, hehe! Ginger garlic and chilli are broken.
Mix and simmer until the pepper is savoured with a spatula to the side, and the other side into the celery slices, a little salt, stir fry until 5 mature.
Mix the celery and beef, and add the soy sauce. Some chili noodles (not considered for spicy people), chicken powder and chives are evenly mixed.
Start the pot, hold the plate, open it.
Those who do not like spicy food can substitute ordinary peppers and dried peppers. To pour in white wine, the scent of beef can be volatilized! Never put water!