Composition:
Beef 1000g, half lettuce, celery, thick bean curd skin, garlic sprout, persimmon pepper 10g, millet pepper 5g, bullet pepper 10g, black pepper 5g, egg white, yellow rice wine, sweet potato starch and onion, ginger and garlic.
Steps:
1. First, we prepare a piece of beef. First, we trim the beef and give him a fascia. Then we cut the texture of the beef horizontally and cut the beef into pieces the thickness of a dollar coin.
2. Then we prepare a small bowl, put in a proper amount of sweet potato starch, and pour in a small amount of water to soak it for a few minutes to make it melt. Then we make onion Jiang Shui and chopped green onion ginger, put them in a bowl, add a spoonful of pepper, add a little yellow wine, add a proper amount of warm water, and grab them with water a few times, and the taste will come out.
After the beef is cut, let's wash it, drain it by hand, or directly size it.
4. In the clean beef, we poured onion Jiang Shui for many times, mixed water into the beef by hand, and poured one catty of beef into three ounces of onion ginger water. Then we add a spoonful of white pepper, half a spoonful of salt and an egg white, and continue to stir the beef. After catching the beef, we pour in sweet potato starch. Sweet potato has a strong water absorption capacity, so we can lock the moisture in the boiled beef, which is not easy to peel off and the meat quality will be tender. When cooking beef, you should have more sweet potato starch, so you don't have to thicken it after cooking, and you have to thicken it after losing it. Finally, we pour in a small amount of sesame oil and mix well. After sealing the oil, the meat slices will be pulped.
5. Then start making knife-edge peppers, prepare some millet, bullets and bell peppers, wash the surface impurities with water, and take them out to dry for later use. Next, we start to fry the peppers, leave a little oil in the pot, put the peppers in and fry for a while, and then fry them together until they change color. After the pepper is crisp, it falls on the chopping board. After cooling, we chop the peppers with a knife and put them in a bowl for later use. Pepper doesn't need to be cut too much. Prepare a small bowl, put a spoonful of pepper noodles, and then pour a small amount of high-alcohol liquor to make the pepper moist, which will stimulate the fragrance of the pepper and should not be burnt when frying.
6. Let's deal with the side dishes. Side dishes can be cooked according to personal taste, which is delicious. Shred tofu skin, shredded lettuce, sliced garlic seedlings, shredded celery with oblique knife, and then prepare some minced garlic. Add onion, ginger and garlic to the pot, and pour in bean curd skin and garlic seedlings. The fried side dishes will be more fragrant. Add a little salt when frying to make them taste lower, not too much salt. Later, the soup was salty. It's too salty. After frying, pour it at the bottom of the basin for later use. Similarly, stir-fry lettuce, lettuce leaves and celery and put them at the bottom of the bowl for later use.
7. Heat the oil in the pan, add the onion, ginger and garlic and stir-fry until you see the red oil, then add the pepper noodles and stir-fry. After the color and fragrance of the pepper come out, we pour in the broth and boil the water before seasoning. If the bean paste is salty, don't put it, just put a spoonful of monosodium glutamate and 5g sugar. Boil for two minutes and bring the seasoning to the boil.
8. After cooking for two minutes, let's turn on a small fire and then add the beef with good meat quality. Beef should be separated, otherwise it will stick easily. After eating the beef, you can gently push the edge of the pot with a spoon to prevent it from sticking to the pot. Don't move too much to prevent the beef from coming out of the pulp. When the water boils, take out the beef and put it in a bowl, then pour in the soup. Friends in trouble can also use beef rolls instead, which is delicious.
9. Put a spoonful of pepper noodles, appropriate amount of minced garlic and prepared knife-edge peppers on the served beef. Spread it out and spread it evenly. To burn oil in the pot, it is best to use oil. The oil temperature is 80% hot. Pour the oil on the pepper.
10. Finally, you can add minced garlic or coriander.
Conclusion:
This "boiled beef" is ready. This is a very delicious dish, a classic in Sichuan cuisine. The sliced meat is spicy, soft and tender, and it burns in the mouth. People can't help but keep eating. It can't stop, and it's delicious with a bowl of white rice.