Dried Tangerine Peel Beef
Beef leg cubes braised with dried tangerine peel, chili, and other seasonings, featuring a glossy reddish-brown hue and a numbing-spicy citrus peel aroma.
Ingredients
Beef shank (washed, cut into 0.5 cm square meat cubes)
500g
Ginger (cut into small slices)
to taste
Soy sauce
4 qian
Garlic (sliced)
5 fen
Refined salt
1 qian
Dried chili powder
2 qian
White sugar
5 qian
Sichuan peppercorn powder (sprinkled in at the end)
to taste
Sweet fermented rice juice
1 liang
Sesame oil (drizzled on at the end)
5 qian
Dried tangerine peel (cut into fingernail-sized pieces, soaked in hot water for 2 minutes)
1 qian
MSG
to taste
Scallion (cut into sections)
to taste
Cooking oil (used in two batches)
6 qian (mentioned in steps)
Instructions
1
Preparation
Wash the beef and cut into 0.5 cm square cubes. Cut the dried tangerine peel into fingernail-sized pieces (soak in hot water for 2 minutes to remove citrus sweetness and reduce bitterness), cut the scallion into sections, slice the ginger, and slice the garlic.
2
Simmer the beef
Place a pot on the stove, heat 6 qian of cooking oil until hot, add the beef cubes and stir-fry until all moisture is evaporated. Add boiling water (enough to cover the beef cubes), bring to a boil over high heat, skim off any oil foam, reduce heat to low, cover the pot, and simmer until the beef is tender. Pour the beef into a bowl.
3
Combine and stir-fry
Thoroughly wash the original pot, add cooking oil, dried tangerine peel, scallion sections, ginger slices, garlic slices, chili powder, and sweet fermented rice juice, then stir-fry until well mixed. Add the beef, soy sauce, salt, white sugar, and MSG, and stir-fry a few times. Use high heat to reduce the sauce until dry, sprinkle in Sichuan peppercorn powder, drizzle with sesame oil, mix well, then transfer to a plate and serve.
