Boiled vegetables have been really popular in recent years, especially boiled fish, which has almost become the new representative of Sichuan cuisine. In fact, boiled beef is the originator of boiled vegetables, and there is also a similar dish called Maoxuewang. In Sichuan, this is a dish that can be ordered in almost every Sichuan restaurant. To be honest, boiled fish is really not easy to see in Sichuan.
The taste of boiling water lies in the frying ingredients, and the aroma lies in the dripping oil. The heat of the dripping oil is the key. If it is too low, the aroma will not come out; if it is too high, the paste taste will come out. My method is to pour a little first and try it, and then pour it all over when it is suitable.
boiled beef
By LonzoMills
Recipe Recommendations
- beef 300g
- bean sprouts 100g
- River powder 50g
- water starch appropriate amount
- white pepper 3g
- salt 2g
- cooking wine 10ml
- Teng Jiao 10g
- dried chili 20g
- minced garlic 20g
- rattan pepper powder 5g
- chili noodles 5g
- Pi County bean paste 50g
- douchi 5g
- onion Half the amount
- garlic slices 3 tablets
- ginger slices 3 tablets
- octagonal one
- cumin 3g
- sugar 3g
- soy sauce 10ml
- glutinous rice juice 20ml
Steps for boiled beef
1
Cut the beef into thin slices, add the ingredients water starch, salt, cooking wine, and white pepper and marinate for half an hour.
2
Bean sprouts fly into the water, scalp the rice noodles, and place them on the bottom of the pot.
3
Add rattan pepper, dried pepper, star anise, cumin, fermented soybean, glutinous rice cake pepper, and Pi County bean paste in turn, stir fry until fragrant, add glutinous rice juice and slowly simmer.
4
Add beef stock, sugar, soy sauce, and white pepper to boil.
5
Add the beef slices slightly blanch, turn off heat and place into a bowl
6
Sprinkle the salt, rattan pepper powder, chili flour, minced garlic, minced garlic sprouts, rattan pepper, and dried chili strips on the surface in turn.
7
Heat the oil in the pan and drizzle it on top.boiled beef Make Tips
1. The first four ingredients are cured meat ingredients, and the last one is sprinkled on top. The seasoning is the ingredients used to stir-fry the soup base. 2. If fried with butter, the taste will be more fragrant and can be used as a hot pot base. 3. The rattan pepper can be replaced by pepper, which is ordinary boiled beef. 4. You can replace the side dishes with what you like, and some things that need to be processed can be stir-fried or boiled. Stir-frying is to add dried peppers and dried prickly ash. This is a more authentic practice.