The home-cooked method of Hunan Spicy Braised Pork Flower

Hot and Spicy Shredded Beef, with its sour, sweet, fragrant, numbing, and spicy flavors, is a sensory delight for the beef.Ribeye meat offers an innovative and upgraded version.

Its seasoning is similar to Kung Pao Chicken.. Cut ribeye into 4-millimeter thick slices, then make cross-cut patterns on both sides. Unlike regular meat cuts, this technique ensures better flavor penetration and faster cooking.

A fully flavored [Hot and Spicy Shredded Beef].

Ingredients: 200 grams of ribeye, 2 local onions (or half a regular onion), 4 cloves of garlic,1 piece of ginger, 1 bunch of dried red chili peppers, 1 tablespoon of Sichuan peppercorns, 3 tablespoons of fried peanuts,3 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1/2 teaspoon of Shaoxing wine, 1/4 teaspoon of white pepper powder,1 tablespoon of sugar, an appropriate amount of vinegar, 7 tablespoons of vegetable oil, 1 tablespoon of sesame oil, 2 tablespoons of cornstarch, salt to taste.Steps for Hot and Spicy Shredded Beef Prepare the main ingredients.Cut ribeye into 4-millimeter thick slices, then make cross-cut patterns on both sides. Cut them into small sections. Marinate the meat pieces with 1 tablespoon of soy sauce and Shaoxing wine, and an appropriate amount of salt for about 15 minutes.Mix 1 tablespoon of cornstarch with 1 tablespoon of water and pour it over the marinated meat. Mix well and let it sit for 15 minutes. Slice ginger and garlic;chop local onions into small pieces; cut dried red chili peppers into small sections.Prepare a sauce by mixing 1 tablespoon of sugar, an appropriate amount of vinegar, white pepper powder, 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cornstarch, and 4 tablespoons of water. Add salt to taste and mix well. Heat the oil in a pan until it's hot but not too hot. Sauté the meat slices over low heat until they are just cooked through, then remove them from the pan.

Sauté the dried chili peppers and Sichuan peppercorns in the remaining oil.

Add sliced ginger and garlic; stir-fry for a few seconds.

Pour the prepared sauce into the pan. Mix well and bring to a boil.

Return the cooked meat slices to the pan, add the fried peanuts and chopped onions, then stir-fry for another 2 minutes over medium heat until the sauce thickens.

Finish with sesame oil and serve immediately.

TipsWhen cutting the beef into 4-millimeter thick slices, make cross-cut patterns on both sides to enhance flavor absorption and cooking time. If using local onions instead of regular ones, which are thinner and longer, proceed accordingly.

Adjust the sugar and vinegar content based on your preference; different brands have varying levels of intensity.Do not use high heat when sautéing the meat to prevent it from becoming overcooked. To achieve a better taste, increase the oil quantity appropriately.

Heat the wok with vegetable oil, wait until it's hot but not too hot, then add the meat and cook over low heat until just cooked through. Remove from the wok separately.

Use the remaining oil to fry the Sichuan pepper and chili flakes.

Add sliced ginger and garlic and stir-fry until fragrant.

Pour the well-mixed sauce from step 6 into the wok again.

Place the prepared meat slices back into the wok and toss for a couple of times.

Add peanuts, green onions, and sesame oil. Cook over medium heat to thicken the sauce, then serve.

Tips:

1,Cut pork into thick slices (about 4mm thick), and score them with crosses on both sides for better flavor penetration. 2, Our local green onion is long and thin; if unavailable, use Shandong green onion as a substitute.

3, Adjust the sweetness and sourness in step 6's sauce according to personal taste since different brands of seasoning can vary.

4, Do not cook the meat slices over high heat, or they will become too tough.

5, Use more oil for this dish to ensure a delicious finish.

This dish requires a generous amount of oil to taste good.