Delicate meat, crispy, golden red color: side dish (intermediate)
Duration: 30-45 minutes Ingredients are available online Shopping Beef (hind legs) 400g Salt 3g Vinegar 20g White sugar 30g Peanut oil 30g
How to dry beef
1. The beef (hind leg beef) is removed from the fascia, the slice knife is a large piece, spread on the gill, placed in a ventilated place, and dried in 2 to 3 hours.
2. Place the wok on the fire and inject the peanut oil into the wok. When it is hot, put it in the dry beef for 3 minutes (the oil temperature is too high) and remove the drain.
3. Salt, vinegar and sugar are placed in a small bowl, and the fried meat is gently chopped into small pieces of 2 to 3 cm by hand, back into the pot, and topped with sweet and sour sauce. Drizzle pan evenly into sesame oil. Can be loaded into the table.
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