Ingredients: 300 grams of lean yellow beef

Secondary ingredients: bean sprouts, duck blood, lettuce or other vegetables, vermicelli

Seasoning: 2.5 grams of soy sauce, Pi 50 grams of county bean paste, 5 grams of chili oil, 25 grams each of fermented glutinous rice juice and wet starch, 2 grams of refined salt, 5 grams of dried chili pepper, 20 peppercorns, appropriate amount of pepper and MSG, 100 grams each of green onions and cooked vegetable oil, 500 grams of broth gram.

Specific operations

1. Wash the yellow beef and cut into slices about 5 cm long, 2.5 cm wide and 0.3 cm thick. Cut tall bamboo shoots into domino slices. Cut green onions into 6 cm long sections. Cut dried chilies into sections.

2. Put the beef into a bowl, add salt, soy sauce, Pixian bean paste, fermented glutinous rice juice, and wet starch, mix well and marinate slightly.

3. Heat the wok, heat the vegetable oil until it is 50% hot, add dried chili peppers and fry until brownish red, add peppercorns and stir-fry for a few times, then add green onions, bean sprouts and lettuce slices and stir well , add broth, add duck blood, cook until the pot is about to boil, add the meat slices and cook until the beef slices are stretched and shiny, put it into a bowl, and season with salt, MSG and pepper;

4. Heat oil in another pan, pour hot oil into a basin and serve.

Material preparation

Ingredients: lean beef, beef louver, lotus root, baby cabbage, bean sprouts,

Accessories: garlic, oil, salt, chicken powder, Starch, ginger slices, and peppercorns

Specific operations

1. Cut the garlic cloves into puree; slice the ginger; slice the lotus root; wash the baby cabbage and bean sprouts and cut them into small pieces; cut the beef into small pieces. Marinate with oil, salt, chicken powder, and starch for 15 minutes; wash the beef louvers and cut into small pieces;

2. Boil water in a hot pot, add the baby cabbage, bean sprouts, and lotus root slices that you just prepared Cook in the pot for about 2 minutes (the time should not be too long, because the dishes that are cooked for too long will not be crispy enough).

3. Take out the cooked side dishes and put them at the bottom of the bowl, and set aside; do not pour the hot water in the pot, then add the beef louvers and boil them for about 5 minutes (do this to ensure that the beef louvers are cooked (through), take it out and set aside.

4. Heat the pot over high heat, pour in more oil (about 3 times more than usual for cooking), add ginger slices and peppercorns after the oil boils, stir-fry until fragrant, then add two tablespoons Stir-fry the bean paste for a few times. After the aroma comes out, add a large bowl of water. After the water boils, use chopsticks to put the newly marinated beef into the pot piece by piece. After putting it in, cut it with chopsticks to avoid sticking. piece. Then add the freshly cooked beef louvers, cover the pot, wait for about 2 minutes and turn off the heat. (Don't cook it for too long, because the beef will age and affect the taste)

5. Pour the boiled beef into the large bowl of side dishes you just prepared.

6. Sprinkle a layer of chili noodles on top of the cooked boiled beef, and then spread a layer of minced garlic.

7. After cleaning the pot, wipe off the water, heat the pot and heat the oil (the oil is about twice the amount for normal cooking), cook until it smokes until it is 8-9 minutes cooked, then turn off the heat and add the oil. Pour on the boiled beef just now, and a delicious boiled beef is completed.