ChuBang Glutinous Rice Vinegar is naturally brewed from selected high-quality glutinous rice. It is rich in nutrients and has a sour taste that does not irritate the throat. A kind of vinegar brewed using modern technology and traditional crafts. It is bright in color, clear in texture, removes fishy smell and relieves greasiness, and softens food ingredients.

Ingredients: 500 grams of beef

Accessories: 10 grams of cooked sesame seeds, 20 grams of chili noodles, 2 grams of pepper noodles

Seasoning: 50g Chubang glutinous rice vinegar, 15g Chubang onion and ginger cooking wine, 70g sugar, 15g amomum villosum, 10g grass fruit, 10g cinnamon, 15g tangerine peel, 4g cloves, 15g cardamom, Chubang 100 grams of soy sauce, appropriate amount of Chubonte Fragrance Pure Peanut Oil

Production Method:

1. Blanch the whole piece of beef, add soup to the pot, add amomum villosum, grass fruit, cinnamon, tangerine peel, cloves, cardamom, and Chubang soy sauce. Stew the beef until mature, take it out, and cut into 2cm square cubes;

2. Pour Chubonte fragrant pure peanut oil into the pot, heat it to 60%, fry the beef cubes until crispy, and remove them;

3. Heat the wok over low heat and simmer the sauce (50g of Chubang glutinous rice vinegar, 7g of Chubang soy sauce, 15g of Chubang onion and ginger cooking wine, 70g of white sugar) until thick;

4. Add the fried beef cubes to the pot and stir-fry evenly, sprinkle with chili powder, pepper powder, and sesame seeds and mix well.