Boiled beef
By VicentaLakin
The boiled beef is a Sichuan dish with a strong local flavor. Cook beef was selected in the Chinese menu in 1981. It's fragrance, fresh meat, and highlights the unique smell of sauerkraut, spicy, hot and hot, most of it for the autumn and winter seasons. I used golden mushrooms to make the ingredients, which are not only delicious but also nutritionally balanced。
Recipe Recommendations
- beef 300g
- Flammulina velutipes 150g
- small green vegetables 100g
- quail eggs of 2
- onion 20g
- Jiang 50g
- garlic 100g
- salt a little
- soy sauce appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- pepper 1g
- chili 6G
- Pi County bean paste 40g
- pickled pepper appropriate amount
- water starch appropriate amount
Steps for Boiled beef
1
Let's go clean up
2
Get the sauce ready
3
Beef cut thin, with wine, raw, salt, pepper, starch and quail pickles Production
4
♪ The green guava ♪
5
♪ Gin-song-song ♪
6
Watered greens and golden mushrooms in the bowl
7
Put oil in the pot
8
When the scent blows, it's crushed
9
Put the oil in pepper and garlic
10
Go down to the soy sauce
11
Into white water. Burn
12
It's salted beef
13
When the beef's white, it'll come out
14
Put chili and pepper and the rest of the garlic in the bowl
15
Hot oil pours on the peppers and a bowl of fragrance boiled beef