Against the tender and smooth beef, crisp fresh bamboo shoots stand out and evaporate the hot feeling to the extreme, which is worthy of being a classic Sichuan cuisine.

food

Beef tenderloin 500g? Lettuce 1? Soybean sprouts 200g? Dried Chili 60g? 30ml soy sauce? Pepper 10g? Sugar 15g? Ginger 5g? Green onion 5g? Garlic 10g? Starch 15g? 1 shallots Salt 5g? Cooking wine 15ml? Oil 60ml? 500 ml of clear water

Detailed steps

1.？ Cut beef tenderloin into thin slices with a width of 2cm and a length of 4cm, add soy sauce, cooking wine, starch, salt and sugar, stir well, and marinate for 10 minute. Peel and wash the lettuce, and then cut it into 5 cm long oblique slices. Wash and chop shallots. 2.？ Dry-bake Zanthoxylum bungeanum in a pot, then take it out and crush it. 3.？ Place lettuce slices and soybean sprouts at the bottom of a large bowl and pad them. 4.？ Heat the oil in the pan over medium heat. When the heat reaches 60%, add chopped green onion, Jiang Mo and dried chili until the fragrance overflows, then pour in clear water, bring to a boil with strong fire, add beef slices, and then spread out quickly until cooked. 5.？ Put the cooked beef into a bowl, and finally sprinkle with chopped pepper, garlic and chives.

Spicy and delicious boiled beef /taste/meirong-2304.html