Traditional dishes with distinctive features belong to Sichuan cuisine. The main ingredient is lean beef. Accessories include bean sprouts, duck blood, broth, lettuce or other vegetables, and vermicelli. Seasoning onion, salt, soy sauce, pepper, monosodium glutamate, cooked vegetable oil, dried Chili, Chili oil, pepper, fermented mash juice, wet starch, Pixian bean paste. Because the beef slices in the dish are all cooked with spicy soup, it is named boiled beef. Cut beef into thin slices one inch and a half long, eight minutes wide and one minute thick, put them in a bowl, add refined salt, soy sauce, fermented glutinous rice juice and wet starch and mix well. Stir-fry Pixian watercress and dried chili in an oil pan until brown, stir-fry pepper, onion and lettuce slices until fragrant, add broth to boil, put beef slices in the pan, cook until the meat slices are stretched and shiny, put them in a bowl, and sprinkle with Chili oil. Serve. This dish is spicy, delicious, smooth and full of flavor, and has the spicy, spicy and spicy flavor of Sichuan hot pot. Boiled beef was selected in China menu 198 1.

Exercise:

Beef 1 50g, onion and garlic 50g, dried pepper 6g, pepper1g, salt 2g, water-adjusted starch 20g, bean paste 20g, soy sauce15g, sesame oil10g, refined oil 20g, ginger 5g, cooking wine.

manufacture

Slice beef and cut onion. Stir-fry the bean paste in a hot pot until fragrant. Pour the stock into the pot, add the beef slices and shallots. Cook in a pot for 3 minutes. Add seasoning and collect juice.