Don't overcook the cut beef, it won't taste good if it is overcooked! So there must be starch! Generally speaking, according to the steps, it should be delicious. Pro-test is effective and delicious, haha! First of all, it looks red and bright, smells fragrant, tastes spicy, and the meat slices are tender, smooth and refreshing. As long as these points are achieved, I think it is delicious boiled beef. Stir-fry beef until the meat changes color, and add broth, salt, soy sauce, ginger, cooking wine, etc. Pour the beef and soup into the basin together. In addition, take a frying spoon, heat the oil to 80% to 90%, add the dried Chili festival and pepper granules, quickly pour them into the beef bowl, and sprinkle with cooked sesame seeds and garlic seedlings randomly.

The meat is tender and slippery. At that time, the boiled beef was very simple, that is, the beef was put in a pot and boiled with pepper and pepper. After years of inheritance, the taste has become more unique. After the water boils, blanch the bean sprouts and put them on a plate. At this time, braised beef will be served. When the water boils, take out the pot and put it on the plate. Don't cook it for too long, lest the beef be too old. Boiled beef is a classic Sichuan dish, which is delicious and long. I participated in sharing the topic of "handing in homework to Wang Gang, a food writer" and tried to be a teacher of Wang Gang.

First of all, let's introduce the ingredients needed for this dish. The popularity of this dish can be seen from 200 grams of beef and wax gourd slices, 300 grams of lettuce, 50 grams of secret spicy seasoning, garlic, green garlic, raw flour, eggs, tender meat powder and oil. Can't this dish be cooked at home? The answer is absolutely yes! Although there are many restrictions on cooking at home, such as the size of the fire, not as much seasoning as the restaurant, and so on. Then let's have a home-cooked boiled beef. Hold the beef slices with chopsticks and put them down quickly. Spread it out quickly after putting it away, and turn off the fire immediately after the meat changes color. Two minutes at most. Don't be afraid of undercooking.