Stir-fried Shredded Beef

Stir-fried Shredded Beef

　　Stir-fried Shredded Beef is a famous Sichuan dish. It is made by stir-frying shredded beef until dry, then cooking it with shredded chili and other ingredients. The dish is known for its bold, spicy, savory, and aromatic flavors. Originating from Zigong City, it has a history of several hundred years. It has since spread across Sichuan and become a common dish in local restaurants. Ingredients: fresh beef shank, garlic sprouts, celery.

　　Seasonings: Pixian bean paste, shredded chili, shredded ginger, Sichuan peppercorn powder, MSG, cooking wine. Preparation: Wash and cut fresh beef shank into thick shreds. Cut garlic sprouts and celery into sections. Heat a wok over high heat, add vegetable oil and heat to 210°C. Stir-fry the shredded chili briefly, then remove. Next, stir-fry the beef shreds until dry, add Pixian bean paste and stir-fry until the oil turns red. Add an appropriate amount of cooking wine, salt, and soy sauce, and stir-fry until flavorful. Then add shredded ginger, garlic sprouts, and celery, and cook until done. Finally, add dried shredded chili and MSG, mix well, transfer to a plate, and sprinkle with Sichuan peppercorn powder. This dish requires strong seasonings due to the strong gamey flavor of the beef, so ingredients like garlic sprouts, celery, and old ginger are used to enhance freshness and aroma.