Shrimp Beard Beef
A rich, spicy-numbing Sichuan dish with a dry, aromatic yet moist texture. It is prepared by marinating beef, steaming it, shredding the cooked meat, then deep-frying and tossing to finish.
Ingredients
Fresh beef (washed and cut into larger thin slices)
Salt
Qu wine
Ginger
Scallion
Chili oil
Sichuan pepper oil
White sugar
MSG
Sesame oil
Cooked vegetable oil
Instructions
1
Step 1
Wash the beef and cut into larger thin slices, add salt, Qu wine, ginger, and scallion to marinate for 6 hours. Steam in a steamer until fully cooked, take out and let cool completely, then tear into fine shreds.
2
Step 2
Place the beef shreds in hot cooking oil and fry until crispy, then remove. Add white sugar, MSG, chili oil, Sichuan pepper oil, and sesame oil, toss to coat evenly, then plate and serve.
