Let's take a look at the steps of this dish:
1. First, teach everyone to choose high-quality beef. Choose the right beef for this dish. Generally choose tenderloin, which is tender and tastes good. Choose the best fresh beef with bright red and elastic meat and low water content.
Cutting beef is skillful. Be sure to observe the grain of beef and cut it against the grain, so that the cut meat is more tender. It's time to test the skill of knife. The thinner the meat in this dish, the better. You can cut meat with a saw.
Deal with the cut meat, put a little salt, two spoonfuls of soy sauce, one spoonful of oyster sauce and one spoonful of starch in the bowl. Grab with your hands and stir. Then beat in two egg whites, grab them evenly by hand, and let the meat absorb the egg whites, so that the water in the meat will not be easily lost. Then leave it for about ten minutes. Of course, the longer the curing time, the more delicious the meat will be.
We will prepare some side dishes at this time. Cut a handful of pickled peppers into rings, ginger into powder and garlic into powder. Put it aside. A handful of onions, cut into chopped green onion. Prepare some bean sprouts as a bottom dish and wash them for later use.
The beef was cured without losing water, and the curing was very successful. Stir-fry the bean sprouts in the pot, add some salt to taste, take them out of the pot and put them at the bottom of the bowl.
6. Boiled beef is a typical Sichuan style practice, so it is inseparable from pepper. Stir-fry a little Chili sauce first, then add some bean paste to enhance the flavor, and stir-fry the red oil in the pot. Then add Jiang Mo and minced garlic, add half the amount, add some pickled peppers, continue frying, and finally add a proper amount of water to make soup. Season the soup, add proper amount of salt, soy sauce, white sugar and chicken essence, and stir well. You can cook for a few more minutes to fully release the flavor of the seasoning.
7. At this time, you can beat out the seasoning inside. Don't sprinkle the beef too evenly, stir it with chopsticks, and the beef will change color after being scalded in the soup for more than ten seconds. Pour into a bowl with side dishes for later use. Finally, sprinkle the remaining ginger and garlic, sprinkle a spoonful of Chili powder and a spoonful of salt, pour hot oil to stimulate the flavor of the side dish, and finally add chopped green onion to make a boiled beef.