Exclusive Cold Beef

Soak the beef foreleg meat in water to draw out the blood for 20 minutes. Rinse it clean.

Place in cold water. Add Huadiao wine to remove the fishy smell. When the water boils, skim off the foam.

Add a little salt for a base flavor. Add a prepared spice packet. Use star anise, bay leaves, green onions, and ginger to cook the beef over medium-high heat until fully cooked. It should not be cooked too soft; slightly firm with some chewiness is ideal.

When cooking the beef, we fry a base of oil. Pour the scallion, ginger, and garlic into rapeseed oil heated to 50% of its temperature. Add cilantro and onion, and stir-fry the seasonings over medium to low heat until fragrant.

Cut the dried chili peppers, add green and red Sichuan peppercorns for fragrance, and soak in warm water to prevent burning when frying.

Fry all the seasonings in the pot until they are crisp and dry, then remove the seasonings, leaving the oil behind.

After the cooked beef has completely cooled, cut it into strips along the fibers. It is important to wait until it has cooled before cutting.

Tear it into strips by hand. I personally like tearing it by hand. This way it absorbs the flavor better. If you don't like it, just cut it into strips with a knife.

When the oil is fried and reaches medium heat (50% oil temperature), add the beef over low heat. Sauté the beef until it is crispy and fragrant, crispy and fragrant.

Add the chili powder. Stir-fry evenly.

Pour in the soaked chili peppers, garlic, and Sichuan peppercorns, then add light soy sauce and sugar to enhance the flavor.

Add white sesame seeds and cumin powder just before taking it out of the pan. That's it. It tastes even better if it can soak in the pan for a while. It’s good to eat as a main dish or as a snack. You can cook a larger batch at once and store it in vacuum packaging.