Fried Beef Oily Fried Rice (Piganya)

It seems easy, but not as easy as I thought. Many steps. But I said it. Delicious.

Raw Materials

1-2 Piece Piganya Steak Beef

Chilled steamed rice (or overnight would be good)

It's meat (cut out of the pikanya meat part)

Chinese garlic sliced 2-3 cloves depending on the likes

Sauce for grilling (Yakiniku Tare) yamamori brand. Use 1-2 tablespoons. * * Shift the amount or whichever you like. * *

1 teaspoon sugar

Scallion sliced alley

Making steps

- Bring the sliced meat to smell the meat, until it is crispy yellow, and scoop it out first.

- Use the oil from the garlic puff. Jiao until it is crispy yellow as well and then separate.

- Bring the rest of the jiao to stir with the rice. * If the jiao oil is too much, take it out and put it in. * Stir the fragrant rice and cook it with yakiniku sauce and sugar. Maybe sprinkle it with pepper. Stir it together for a while, then stir it together and stir it together. After that, sprinkle it with onion, it's done.

* * Fried meat * *

- Bring the pikanya meat to mop the water using tissue paper, gradually mop the meat.

- After that, sprinkle salt on both sides.

- Set the pan to a reasonable temperature (do not use strong lights)

- When the oil is hot, the meat is fried.

I like the ripening of Midium Rare. It takes 2-3 minutes to fry each side.

If you like ripe, take 4 minutes each side.

-Once fried, bring the meat to rest for 5 minutes so that all the meat water comes out first. If fried, then cut. The meat water will come out a lot and make the meat sticky too.

P.S. Forgot to shoot the raw materials and procedures for making it. 😅

# Fried rice, it's pikanya meat