Legend has it that during the Northern Song Dynasty, in the Zigong area of the salt capital of Sichuan, people installed windmills on salt wells to extract brine using cattle as power. A strong ox will be exhausted in service for half a year or three months. Therefore, cattle were sometimes eliminated locally, and salt was extremely convenient. Therefore, salt workers slaughtered the cattle, sliced the meat, put it in salt water and added pepper and pepper to cook it. The meat was tender and delicious, so it was widely spread and became a famous traditional dish among the people. Later, the chef of the restaurant improved the materials and method of "boiled beef", and it became a famous dish spread all over the country. The beef slices in this dish are not fried with oil, but are cooked in spicy soup, hence the name "boiled beef". This dish has a deep color, thick taste, strong aroma, and tender slices, highlighting the hemp, spicy and hot flavors of Sichuan cuisine.
Ingredients: salt,chili,Coprinus comatus,eggs,MSG,pepper,onion,Jiang,garlic,Doudan,Yutou
