Wusheng Spicy Beef [Sichuan Wusheng Specialty]

What is Wusheng Spicy Beef? Authentic Sichuan Wusheng specialty: Wusheng Spicy Beef

Summary:Do you want to know what Wusheng Spicy Beef is? This article is a detailed introduction toSichuan Wusheng specialty - Wusheng Spicy Beef. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Wusheng Spicy Beef. The full text takes about 4 minutes to read, mainly including the basic introduction of Wusheng Spicy Beef and how its history originated? The production method of Wusheng spicy beef, the awards and honors of Wusheng spicy beef, and the tasting and eating methods of Wusheng spicy beef

Basic Introduction to Wusheng Spicy Beef

Spicy beef is a traditional famous dish of the Han ethnic group in Sichuan Province, belonging to the Sichuan cuisine series. This dish has a brownish red color, is spicy and delicious, and has a dry and fragrant texture that nourishes and melts the residue. The main ingredient is beef, with auxiliary ingredients such as tofu and peas. The main cooking technique is stir frying. Spicy and delicious, appetizing to drink

Method of making Wusheng Spicy Beef

Take the lean meat, remove the tendons and impurities, cut it into fist shaped pieces, salt it in a pot, let the salt penetrate the heart, filter out the salt water from the pot, boil it over "Wu Fire" to remove any blood or water from the meat, cool it down, and then remove the tendons and impurities. The second step is to add brine and flavor. First, use "Wu Huo" to boil, then "Wen Huo" to simmer until the meat cake flavor enters. Boil and remove from the pot, let it cool naturally, then remove any impurities and cut the pure muscle horizontally into small strips about one inch long, resembling the shape of a thick chopstick head, which is the raw material. The third method is to take pure vegetable oil and heat it to a certain temperature, then add the raw material into the pot for deep frying. The heat should be strictly controlled to maintain the unique freshness of the beef, while also being crispy and not causing it to bite. Chewing should be done to remove the residue. The fourth step is to remove the remaining oil from the pot and mix it with dozens of spices made from precious Chinese medicine processed noodles, as well as ingredients such as Sichuan pepper powder, chili oil, cooked sesame seeds, and a little malt sugar

The award-winning honor of Wusheng Spicy Beef

The product has been awarded as a well-known trademark in Guang'an City; 94 China Health Boutique Gold Award; 95 Sichuan Industrial Products Expo Gold Award; 95 Sichuan Second Bashu Food Festival Gold Award; Sichuan Province's 97 preferred shopping brands; 99 Sichuan Famous and Unique New Products Expo Gold Award, etc

Tasting and Eating Methods of Wusheng Spicy Beef

Spicy beef remains unchanged after long-term storage, preserving freshness and flavor. It is edible for all ages, and the more chewed, the stronger the flavor. Accompanying drinks and meals are both excellent, suitable for both light snacks and grand banquets. Tourist picnics and gifting to friends and family are all suitable