Boiled beef (traditional Sichuan-style boiled dish)

Like attention, more wonderful O

1, The ingredients of boiled beef can be adjusted according to their own taste of chili peppers and peppercorns

Beef tenderloin 300 g

100 g lettuce

Pixian douban 30 grams

50 g of garlic sprouts, 100 g of rapeseed oil

Mash juice 20 g

Dried red pepper 15 g

30 grams of red robe peppercorns

Peppercorn noodles, 2 g

Ten grams of ginger

Garlic 15 g

Five grams of cooking wine

Raw soy sauce five grams

Five grams of salt

Water starch 15 g

A few coriander leaves

A variety of bone broth or fresh soup, to taste

Tempeh 20 g

Basic Methods of Boiled Beef (20 Steps)

1 Beef, boiled beef made of beef tenderloin is more tender and fragrant

2, Treat the beef immediately, remove the fascia inside, cut into two thick slices

3, accident department corn flour plus a little, blister starch, with salt and cooking wine together to catch the beef evenly, you can also add a small amount of beer, keep fresh for more than two hours, beef to eat more tender,

4, prepare a variety of spices, the most classic traditional boiled beef, is to use mash sauce, you can remove the meaty taste of the beef itself, you can fresh Titian

5, Chop the Pixian watercress, cut the ginger, onion and garlic into minced pieces and set aside

6, cut the garlic seedlings into one-inch long segments, cut the lettuce into slices, and put the coarser parts of the garlic seedlings on the plate for later

7 Cut the coarse garlic seedlings horizontally into thin slices and set aside with the coriander leaves

8 low-heat roasted red peppers

9. Take half and chop, leaving half of the dried peppers intact

10 strokes of rapeseed oil and salt sauté the garlic sprouts and lettuce until they are broken

11 Place in container at the bottom

12 empty pots and sauté the peppercorns in rapeseed oil over medium heat

13 Sauté the minced ginger and shallots, sauté the pixian watercress out of the red oil, add the tempeh and stir-fry to bring out the aroma

14 Add the prepared soup as long as it is not more than the amount of beef, add the mash juice, soy sauce and salt

15 Quickly put the beef slice by slice to cook, pay attention or do not be too big, quickly put the beef into it piece by slice and cook

16 If I fish out the greens that I just laid out on

17 Ripe and appropriate amount of the original soup sprinkled with peppercorn powder, garlic sprouts sliced, dried red pepper crushed and whole dried chili pepper boiled, some hot oil poured on top

18 Decorate with coriander leaves to finish

It is worth noting that after the beef is cooked, it is necessary to wait for the pulp to basically solidify so that it will not lose the reins, and I wish you a good appetite