As a Northeastern, I really don't know much about Sichuan cuisine. I only think of a few dishes when I try my best. Let's start with my favorite boiled beef. Although it is very popular, it is very classic!
This dish complements red and green, has a rich aroma, spicy and unique flavor. It is one of the representative dishes of Sichuan cuisine. Many people in Sichuan use this dish to treat guests. It is also a must-order dish every time I go to the Sichuan restaurant.
boiled beef
Recipe Recommendations
- bean sprouts 250 grams
- celery appropriate amount
- Chinese cabbage appropriate amount
- vegetable oil appropriate amount
- Pi County bean paste 2 tablespoons
- pepper powder 1 tablespoon
- garlic 5-merous
- Jiang 1 small piece
- soy sauce 1 tablespoon
- cooking wine 1 tablespoon
- pepper appropriate amount
- chicken essence appropriate amount
- water starch appropriate amount
- broth appropriate amount
- salt appropriate amount
Steps for boiled beef
1
Wash the beef, pat it loose with the back of the knife, slice it, add appropriate amount of soy sauce, cooking wine, and water starch and marinate for 10 minutes.
2
Chop the Pi County bean paste with a knife, slice the garlic and ginger for later use, wash the bean sprouts, cut cabbage into large pieces, and cut celery into sections for later use.
3
Wash the bean seedlings, cut cabbage into large pieces, and cut celery into sections for later use.
4
Pour vegetable oil into the pan and heat it, and stir-fry the red Pi County bean paste.
5
Add stock and simmer for a while.
6
Add in the bean sprouts, cabbage slices, and celery slices.
7
Add soy sauce, chicken essence, cooking wine, pepper, salt, ginger slices, and garlic slices and cook thoroughly.
8
Pour the meat slices into the soup pot and disperse them with chopsticks.
9
Turn off the heat immediately after the meat slices change color.
10
Pour the cooked beef, soup and vegetables into a container, sprinkle with dried pepper powder and pepper powder.
11
Finally, pour in hot oil.boiled beef Make Tips
A few words: Side dishes can be added according to personal preference. The amount of chili powder can also be adjusted according to your taste. The taste is better with Zanthoxylum bungeanum grains, but it is troublesome to pick them out when eating, so I used Zanthoxylum bungeanum powder, a lazy method. Hehe, I bought Zanthoxylum bungeanum powder in bags in the supermarket. It doesn't feel very pure and tastes a little worse. I suggest you grind it into powder at home.