Osmanthus, Shiitake Mushrooms, Beef Oil Chili Sauce, a great rice dish

Ingredients

• Beef 175g
• Shiitake mushrooms Appropriate amount
• Coarse chili powder 90g
• Fine chili powder 20g
• Pepper powder Appropriate amount
• Ginger 35g
• Garlic 30g
• White sesame seeds Two spoons
• Peanuts 20g
• Chicken fat 500g
• Pear small half
• Salt Appropriate amount
• Osmanthus 10g
• Eight anise 3 pcs
• Cinnamon Appropriate amount
• Zanthoxylum bungeanum A spoonful
• Dried chili Five
• Dark soy sauce A spoonful

Steps

1. Braised beef ingredients: star anise, pepper, cinnamon, dried chili, and ginger. Because there is very little beef that needs to be marinated, there are very few ingredients used. You can add these according to your own preferences

2. Wash the beef

3. Wash and drain the chicken fat

4. Coarse chili powder (two vitex, more fragrant), fine chili powder

5. Peanuts

6. Place the white sesame seeds in the microwave and heat for 3 minutes until cooked

7. Cut pears into cubes

8. Osmanthus

9. Cut the beef into small strips to reduce the stewing time

10. Add dark soy sauce to color

11. After the fire is boiled, turn to low heat for 1 hour+

12. Braised beef

13. Soak the mushrooms, the amount of mushrooms is slightly less than the amount of beef

14. Dice the soaked mushrooms and dice the braised beef

15. Cut the chicken fat into small pieces

16. Put the chicken fat in a cold pot and boil it out

17. Chicken fat boiled into dregs

18. Remove the chicken fat residue

19. Fry the peanuts in a dry pot over low heat

20. Opening your mouth means the peanuts are ripe

21. Heat the chicken oil to 80 degrees, add the braised beef and mushrooms separately and cook for 5 seconds.

22. Oiled beef cubes and shiitake mushrooms

23. Leave half of the oil in the pot and pour out the other half

24. Add minced ginger, beef cubes, and diced mushrooms, stir-fry evenly

25. Pour in the fried peanuts and cooked white sesame seeds, stir-fry evenly

26. Pour in minced garlic, diced pears, and salt, stir-fry for 1 minute

27. Pour in half of the chili powder to stop the fire

28. After the fire ceases, add hot oil and stir-fry evenly

29. Serve in a large bowl

30. Pour in the remaining chili powder, pepper powder, and half of the osmanthus

31. Heat the remaining half of the chicken fat in two batches until it starts to smoke, then pour it into the chili bowl while it is hot, and stir evenly

32. When the chili sauce is warm, pour in the other half of the osmanthus and stir evenly

33. After cooling, put it into a sealable glass bottle. The 500ml bottle is full