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Hunan beef

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Hunan beef 7

Hunan is a province in China and the history of cooking in Hunan cuisine dates back to the 17th century. During the course of history the cooking techniques changed and evolved into its’ own style. Hunan Cuisine is known for being dry hot with a very loaded hand of chilli peppers, garlic and shallots.

Hunan beef

How to make Hunan beef

The hunan cuisine is spicy, oily and loaded with fresh ingredients but the cuisine is altered in the change of season and cold dishes are served in summer to open the pores whereas in winter the food is hot.

Hunan beef
There are a number Hunan recipes that are used but the Hunan beef is one of the most popular dishes served in Chinese restaurants and are popular among fans of Chinese food and is highly consumed all over the world.

Shaoxing wine

Shaoxing wine(绍兴酒) is an Asian wine made from fermented rice and this is one of the ingredients that go into the Hunan beef but you can choose to use a dry Sherry if the Shaoxing wine is not available.

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Hunan beef recipes
Cuisine Beef
Prep Time 15
Cook Time 15
Servings
Ingredients
Main ingredients
Marinade
Cuisine Beef
Prep Time 15
Cook Time 15
Servings
Ingredients
Main ingredients
Marinade
Instructions
  1. cut and marinate meat in thin slices
  2. Habaneros cut so small that they are suitable for the meat
    Hunan beef
  3. Wash coriander and shake dry, remove all coarse stalks, cut to size for meat
  4. Meat frying at about 140 ° C, to separate the pieces, remove, drain sear in a radical of 3-4 tablespoons of oil garlic and chilli, then add meat and coriander
    Hunan beef
  5. All stir fry vigorously, season with soy sauce and possibly salt, remove from heat, add sesame oil, serve
    Hunan beef
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