Boiled beef

By VicentaLakin

Boiled beef

Recipe Recommendations

  • beef appropriate amount
  • cabbage appropriate amount
  • dried chili appropriate amount
  • pepper appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • Pi County bean paste appropriate amount
  • soybean paste appropriate amount
  • coriander appropriate amount
  • cornflour appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • cooking wine appropriate amount
  • white sugar appropriate amount
  • salt appropriate amount

Steps for Boiled beef

  • 1
    Beef slices, pickles: pickles of ginger, powder, wine (or yellow wine) for about two hours, or one night in the fridge the previous day; slices of dry peppers, garlic slices, onions, slices of fragrances; greasy garlic chips, veggies, quick, a little salt, just a little bit of salt; laid on the bottom of the bowl。
  • Make Boiled beef step 0
    2
    Beef slices, pickles: pickles of ginger, powder, wine (or yellow wine) for about two hours, or one night in the fridge the previous day; slices of dry peppers, garlic slices, onions, slices of fragrances; greasy garlic chips, veggies, quick, a little salt, just a little bit of salt; laid on the bottom of the bowl。
  • 3
    Oil in pots, onion garlic chips; peppers, dry peppers, a spoon of soybean bean sauce (additional if you can eat spicy), soy sauce of three large spoons, until red pepper oil is made out of red peppers; a proper amount of fresh water, with a small amount of salt, soy sauce, white sugar; and hot and salted beef chips, cut open with chopsticks, and when cooked, the fire is closed。
  • Make Boiled beef step 1
    4
    Oil in pots, onion garlic chips; peppers, dry peppers, a spoon of soybean bean sauce (additional if you can eat spicy), soy sauce of three large spoons, until red pepper oil is made out of red peppers; a proper amount of fresh water, with a small amount of salt, soy sauce, white sugar; and hot and salted beef chips, cut open with chopsticks, and when cooked, the fire is closed。
  • 5
    Another pot, with three spoons of hot oil and red oil in the dry chili section; finally, beef soup in the big bowl with green vegetables. It's got cilantro on it and pepper oil on it。
  • Make Boiled beef step 2
    6
    Another pot, with three spoons of hot oil and red oil in the dry chili section; finally, beef soup in the big bowl with green vegetables. It's got cilantro on it and pepper oil on it。

    • Boiled beef Make Tips

    Key: The beef slices should be cut to a uniform thickness. Slide them into the hot soup pot until they turn white and are just cooked, then remove immediately; prolonged heating will make the meat tough. Do not skip the step of stir-frying the chilies and peppercorns. This step is crucial to achieve a Water-Cooked Beef that is sufficiently numbing and spicy. Do not substitute with chili powder; oil fried with chili powder lacks the fragrance of oil made with whole dried chilies. Use plenty of minced garlic for this dish, so that when the hot oil is poured over, the garlic aroma overflows, enhancing the flavor. Many restaurants use lettuce as a bed for Water-Cooked Beef, but I do not recommend using lettuce. Why? Lettuce easily discolors after cooking and has a bitter taste. Cabbage, on the other hand, retains a vibrant green color after cooking and has a sweet flavor. Leftover Water-Cooked Beef can have some broth added to it for cooking vegetables—killing two birds with one stone! This method is simple, a completely simplified and modified version that is easy to master at home and can absolutely rival restaurant versions!! Rich in numbing and spicy flavor, tender and smooth to the taste, with a strong fragrance, it possesses the numbing, spicy, and hot characteristics of Sichuan hot pot.

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