Pelican platinum and puffy cow

1

Gold needle mushrooms, fat cow chips ready

2

Porridge oils, fragrance lips, red peppers, gingers. Okay

3

Cream pretzel, Chon Chess

4

The fire opens the pot, and the purified golden needle mushrooms burn for 30 seconds

5

Get out of the cold water

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Dry water, bottom of the plate

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In boiling water, we'll get some wine

8

Once the color changes, it'll be picked up, and the asphalt will be put in a golden needle mushroom. Move

9

To make sauce with wine, sauce, chickens, salt, pure water, boiled and poured into the fat sauce. Medium

10

Put the beaks, the gingers, the peppers of the vines on the fats

11

Put salad in the pot and burn it to 80%. Hot

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If it doesn't taste good enough, you can put some of it on the pepper. mouth

Culinary Tips: 1. The most important aspect of this dish is the timing. The blanching time for Enoki mushrooms and beef slices is very short. Do not let it go too long, otherwise, one gets stuck in your teeth and the other gets tough, making it unpalatable. 2. The second most important thing is seasoning. You must choose good Tiger Pepper oil and fresh Sichuan peppercorns. I generally use the Mashangkou Hongya Tiger Pepper Oil and Mashangkou Fresh Tiger Peppers produced in Sichuan; the taste is particularly pure and refreshing. 3. Premium beef slices are also required. I don't need to say more; everyone understands this. 4. The Mashangkou Hongya Tiger Pepper Oil has a very rich spicy and numbing flavor. Even someone like me who can't handle too much spice likes it very much. 5. Some people use stock for the sauce. We don't have any at home, so I use pure water directly. I think this is quite good, as it isn't greasy. Tiger Pepper Enoki Beef — Spicy, Fresh, and Delicious The aroma of fresh tiger pepper really cannot be compared to ordinary dried Sichuan peppercorns. We don't produce peppercorns here, so we often have to use dried peppercorns. This time, I used fresh tiger peppers from Hongya, and pouring hot salad oil over them really brought out the aroma of the fresh tiger peppers! The Enoki mushrooms and beef slices were blanched to perfection. One bite, and one is crisp-tender while the other is soft-tender. It's numbing, spicy, and fragrant in the mouth, making it impossible to stop eating! Even though my mouth is almost numb from the spice, I still want more! My husband and son both said this is even better than hot pot, and asked me to make it frequently! Tiger Pepper Enoki Beef — Spicy, Fresh, and Delicious This is the Hongya Tiger Pepper Oil, fresh tiger peppers, and peppercorns I ordered online, along with a bag of Wawu Mountain Dried Bamboo Shoots, which I plan to use to stew braised pork one day. Tiger Pepper Enoki Beef — Spicy, Fresh, and Delicious I originally wondered how to preserve fresh tiger peppers since the journey from Sichuan to the Northeast is quite long. It turns out they are vacuum packed and placed with ice packs, so there were absolutely no issues. When I got home, it was still ice-cold. Tiger Pepper Enoki Beef — Spicy, Fresh, and Delicious The tiger pepper oil is very clear and bright; it's also very good for mixing vegetables. I now basically use it to replace sesame oil because my son thinks it tastes better! Tiger Pepper Enoki Beef — Spicy, Fresh, and Delicious