Boiled beef
By VicentaLakin
During the period of North Song, Sichuan's self-serving ginseng favoured the return of the cow, the long-serving beef was swollen and tenuous, and three-minute thins were passed around the local spices, such as pepper and rice, and could not wait for the entrance. The pompous approach brings with it an unparalleled amount of detail. The essence of the cuisine and the burning of the cuisine in the canine are the same, and cooking techniques and ingredients are all based on how to better reduce and highlight the taste of the food. The fresh colours of boiled beef continue to be given as a result of hundreds of years of distillation, which is the spicy bottom of the red soybean, as well as the soybean sprouts that are forgotten。
Recipe Recommendations
- beef 150g
- bean sprouts 100g
- chives a little
- garlic 3 petals
- pepper a little
- peanut oil a spoonful
- chili oil appropriate amount
- chili powder a little
- bean paste a little
Steps for Boiled beef
1
Put appropriate amounts of water and salt in the boiler, boil the fire, soybean sprouts in the boiler, and then get the asphalt out and put it under the bottom of the bowl2
the boiler was washed and put in peanut oil, burned up to 60% heat in the fire, put red oil in soybean petals and boiled with pepper powder, spice powder and 250 ml water3
Keep boiling in the pot, let the beef slide, and boil it till it spreads4
Pour cooked beef and soup in the bowl with pepper, garlic, onions5
The frying pan can be used without washing, with hot peppers burning to 70% heat, with meat in the bowlBoiled beef Make Tips
The time spent cooking beef requires careful observation, and it is too long for meat to grow old。