Boiled beef is a preserved repertoire of traditional Sichuan cuisine. The main ingredient is lean yellow beef. Accessories such as bean sprouts, duck blood, lettuce, Chinese cabbage or other vegetables you like can be added! The tender slices of beef are marinated to taste, and the spicy soup with strong fragrance is fried well. The slices are put into beef and boiled in the boiling hot soup, so the beef is called boiled beef. A pot of hot, red and spicy boiled beef, hot and spicy, smooth and delicious, strong fragrance, with Sichuan flavor hot pot, spicy, hot flavor, but less hot and dry hot hot pot! Boiled beef was selected in Chinese recipe in 1981. Such a pot of boiled beef cant be tasted bad! In the hot summer, a hot and spicy boiled beef is served to fight the poison. But after eating, a cool sweat will drive away the cold brought by the air conditioning room, and there is no need to worry about the fire. And then go take a bath ~thats how big happiness is written! Boiled beef today!
Food Material List
- 1 beef 500g
- 2 Greens 300g
- 3 Clean water Appropriate amount
- 4 Shredded onion and garlic 50g
Operational steps
- 1 Slice beef into a bowl, add soy sauce, salt, sugar, starch, water and a small amount of edible oil.
- 2 Shredded onion and ginger, sliced garlic
- 3 Heat the pan and add the cooking oil. Stir-fry the scallions until fragrant. Stir-fry the vegetables until cooked. Set aside.
- 4 Heat the pan, pour in cooking oil, add onion, ginger and garlic, stir-fry, add dried chili, chili oil and chili sauce, stir-fry several times, add green and red pepper, stir-fry a few times and then add water.
- 5 Boil the water, fish out the solid condiment, put in the cut beef slices, cook it, put it on the yardd vegetables, pour the soup, put the chopped onions and garlic on the top, and finally pour in the hot oil.
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