Hello everyone
I'm cutting some dried chilli today
And this beef
Bought about 10 jin
10 jin beef with 2 jin dried chilli
I'm gonna make some Leng Chi Niu Rou
This Leng Chi Niu Rou tastes better when cold
Let it soak
Allow the oil and flavours to penetrate it
Then we eat it
Dried chili tastes better if you cut it into thin strips
Maybe it tastes the same, just looks better
I've also got this red chili powder
Two types of ground chili powders
We're using 3 different types of chili to make this dish
Now crush some ginger by smashing it
and scallions
We'll cook the beef later
As we've got quite a chunk of beef here
this big
And we have 3 big chunks
I don't think we can cook everything in one batch. Probably have to do 2 batches
When cooking beef, add a little bit of cooking wine to get rid of blood taste/odor
I added some star anise, cinnamon barks and bay leaves
The scum we removed was black
That was blood
Actual blood
Why it is white now?
Because the blood has come out and we have skimmed it
So you don't necessarily have to skim off all the foam
Just skim until the foam turns white, then it's not a big problem
Okay! Now I'm going to take the beef out and cut it
It has been cooking for an hour
I said 40 minutes, but these chunks are too big
once cooked, 10 jin of beef shrinks to
less than 5 jin
perhaps a bit over 4 jin
Set it aside to cool it down for a bit
It's too hot to handle. Let's cut it when it cools down
You can see how firm the beef is
Now it's almost cooled but still steaming
Cut it into thick strips
Roughly the thickness of a chopstick
The grains of the beef can be horizontal or vertical
So when we are cutting it
Just cut it however works for you the best
Don't worry about whether it's along or across the grain
Meow~
Later we'll cut the ginger and scallions into chunks
And remove them after frying
If we leave them in,
They can turn sour after a while
And shortens the shelf life of the beef
Cutting into chunks would be fine
Makes it easier for us to pick them out
There it goes
Alright, next we stir-fry it lightly
Our oil is ready once you can see smoke coming out of it
Put in ginger and scallions and deep fry for a bit
Bring out the aroma of ginger and scallions then add in the beef
Once the beef starts to release aroma, put in the dried chilies
Then add in the other ingredients
Remove ginger and scallions once they are golden brown
Add some Sichuan peppercorns, just a small handful
Y'all heard the sound?
That means there is still quite a bit of water in the beef
We have to split it in two batches, can't really cook them all in one run
Keep cooking the beef to remove the moisture and bring out the flavor
Now let's add some sun-dried tangerine peel
Generally speaking, when frying the beef, don't only judge the doneness by its color
You need to taste it often
See how much moisture is left in it
Is it dry enough?
Move onto the next step if it is dry enough
Sometimes even though the color of beef looks great
It's still got too much moisture in it and not dry enough
This is no good
Now the aroma of the beef is brought out
Chilies in
I spent my whole afternoon on cutting these chilies
That was quite an effort
Half chilli skins and half chilli seeds
We can't only use chilli skins
Chilli skins provides spicyness
While chilli seeds provides aroma
This is fairly full
I'd like to toss it around
Now it's flipped
Stir-fry to bring out the aroma of dry chillis
Then we add some beef stock we get from boiling the beefs
Wrap in the flavour of the beefs
Add some ground chilli once the original stock is boiled down
Then we start seasoning
I can smell aromas
Add some original stock in
The stock we get from boiling the beefs
Then slowly boils the stock down
Wrap the aroma of chillis in the flavour of the beefs
And it's not so Zao (Dry-spicy)
Then we add some sugers in
This tastes pretty good already
Now this is dried
All we need to do is seasoning
Speaking of seasoning
We only use light soysause
and sugar
A little bit of vinegar
And some other spices
One spoonful
Some ground spices, ground sichuan peppercorn
And some seasames
A pinch of sugar
A little bit of vinegar
Alright, the leng chi niu rou is now finished
Now we turn off the fire
Let it cool down
The flavour is there if you taste it now
But not quite there yet
If we cook "leng chi" (a type of foods that best served cold)
Food od the "leng chi" type
If you season it to the right amount when you cook it
Once you set it aside for a while you will realise that
It is too spicy or too hot
Or over seasoned
At this stage
Right after it's cooked and still hot
The taste is not quite there yet
When it cools down,
the taste will be spot on
Alright, let's wait for it to cool down
Pour it out to cool down
There is actually quite a bit with chillis that we add