While i was a kid, my impact of twice-cooked red meat become the highly spiced orange fat meat with bamboo shoots in a can. However it turns out that the freshly fried twice-cooked beef has a totally specific flavor. The meat is aromatic and the aspect dishes are clean and slightly spicy, making it a tremendous meal. There may be an thrilling legend that Zhu Bajie taught a pupil Ao the way to cook two times-cooked beef in a dream. The most important part of making two times-cooked red meat or stewed beef is to cook it. After the beef stomach is cooked, reduce it into thin slices and stir-fry the beef to get the oil. It will likely be fragrant but no longer greasy when stir-fried.
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