[Noun] Spicy beef slices; Boiled beef slices in Chili oil; Boiled beef; Boil beef with pepper.

Boiled beef is a traditional dish made of lean beef and belongs to Sichuan cuisine. Because the beef slices in the dish are all cooked with spicy soup, it is named boiled beef.

When cooking beef, cut it into thin slices one inch and five minutes long, eight minutes wide and one minute thick, put it 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.

This dish was first created by Fan Ji 'an, a famous chef in Zigong, Sichuan. Fan Ji 'an is good at summing up experience and persisting in improvement and innovation in cooking practice. For example, soaked beef is cooked with water, mixed with salt, soy sauce, pepper and pepper, dipped in water and served on a plate.

In 1930s, he changed the beef soaked in soup into boiled beef. The raw materials and production technology are: beef slices as the main material, Chinese cabbage or lettuce, red and white radish as the auxiliary materials; Mix salt, soy sauce, pepper, pepper, starch and other seasonings with beef slices, cook with Chinese cabbage or lettuce slices, add broth and onion, and master the heat.

When the beef is cooked until it stretches and shines, take the pan and pour in the spicy cooked oil. Boiled beef is characterized by tender meat, delicious taste, oily but not greasy, spicy and hot. It's a fine wine and rice with table, and has become a famous Sichuan dish with strong local flavor.