What's the best way to make beef fat? Generally speaking, beef fat is very little. But if you really buy beef fat, you don't need to worry. As long as you find the right way to cook it, I've made beef fried fat before, which is very delicious.
Practice:
1. Cut the beef into small pieces of color. Use a little bit of soy sauce, cooking wine, sugar, pepper, and two tablespoons of raw powder to graze and feed for 15 or 20 minutes. Cut the same small pieces of Ding into fat meat, onion and carrot.
2. Put a little oil in the pot when it's hot. When it's hot, put the fat meat in it and pull it. After a while, it begins to contract and produce meat oil.
3. At this time, add dried pepper, a large amount of cumin, a few prickly ash (as well as sesame and fennel), and then fry onion, garlic and ginger to give a whimpering smell. Oh, throw the beef inside and pull it. If the color changes, put carrots on the raw, and then continue to pull after adding salt.
4. The fire must be a little stronger, the fierce pull a little bit, the taste with domineering just delicious. It's almost a bit of a paste pot. Go along the edge of the pot and smoke it. It's on fire. It's out of the restaurant. When is good? I don't know. I just feel like a fool. If you are not sure, you can pick up a piece of beef and bite it. If you can't see the color of raw meat on the section, you can basically do it. A little tender is delicious, and a little old is chewy.
5. Before leaving the pot, drizzle a small half spoon of water, turn it over a few times, and then thicken it, because the beef is grazed with raw meal.