Dry Pot Beef Head Meat
This stir-fried beef head is actually not famous for stir-fried lamb’s head. Stir-fried lamb’s head is a very common specialty in steamed restaurants. It’s just that the mutton is very expensive now, and it has risen to more than 60 yuan per kilogram. There are very few cooked lamb’s heads in the market. Only the ethnic slaughterhouse sells them. The tide goes up, and a goat’s head is more expensive than a native chicken. Those sheep’s heads are sold individually, and the larger ones can buy two chickens.So we rarely buy it in the market here. This beef head meat is also a handsome goth from a nation, because there are often people here who want these. That handsome guy from this nation deliberately rushed to the night market every day, using a small car. They were fresh and clean. They said they cooked them. Although the price is higher, the business is very good.
How to make dry pot beef head meat
Step1
Accessories: peppercorns, pepper, dried red pepper, onion, coriander, oil, salt, chicken essence, soy sauce, cooking wine
Accessories
Step2
Cut the beef head into thin slices, the thinner the better, the dried red pepper bubble and cut into sections, the onion is peeled and shredded, the coriander is washed and cut into sections
Cut the beef head into thin slices
Step3
Heat 50% of the oil in the pot, add the peppercorns and dry red pepper to fry it to get a fragrance
Heat 50% of the oil in the pot,
Step4
Stir fry with beef head and cooking wine
Stir fry with beef head and cooking wine
Step5
Add beef head, chicken essence, salt and stir fry
Add beef head, chicken essence, salt and stir fry
Step6
Add pepper and fry evenly, turn off the heat
Add pepper and fry evenly, turn off the heat
Step7
Sprinkle with coriander and mix well
Sprinkle with coriander and mix well
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