Bean sausage recipe

The practice of boiling fish in water.

Grass carp 1 (about 1000g) is the main material.

Accessories: egg 1 piece, salad oil 1000- 1500g, soup 1250g, salt 5g, monosodium glutamate 3g, pepper noodles 4g, cooking wine 15g, ginger slices 3g and garlic cloves 7g.

manufacturing process

1. Grass carp scales, gills, laparotomy, viscera removal and cleaning. Take off two pieces of fish with a knife, and chop the head and bones into pieces.

2. Slice the fish with an inclined blade, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fillets are evenly covered with a layer of egg paste.

3. Put the wok on the fire, add the broth and salt to boil, add the fish head and bones, and cook over high heat. Skim the foam from the noodle soup and add cooking wine to remove the fishy smell. Put the bean sprouts at the bottom of the soup basin. After the fish bones are cooked, pick them up and put them in the soup basin.

4. Shake the fish fillet into the pot, pick it up when it is just broken and put it on the fish bone. Then add ginger slices, garlic cloves, onion knots, pepper noodles, monosodium glutamate, pepper, dried peppers and so on. 5, wash the pot, add salad oil to 70% heat, pour into the soup basin, simmer for a minute or two.

The taste depends on the quality of pepper, the raw materials of pepper and the level of cooking red oil. Restaurants generally have red oil in advance, so pay attention to the oil temperature. If it is high, it is easy to paste peppers and dried peppers. ● Not spicy or fragrant. Fish must be live fish, such as grass carp, snakehead, fat head fish, carp and so on. Soup must have a taste, and cooked fish fillets have a taste. In addition, it seems wasteful for families to use two or three kilograms at a time. Pepper and pepper can be increased or decreased according to their own tastes.

One of the ways to cook fish.

Preparation before production:

1. Grass carp with scales and fins, 2.5 kg -3.5 kg (chubby fish can also be eaten by people who like fish heads);

2. One catty of soybean sprouts (copied with boiling water until it is eight ripe for use);

3. A small bag of mustard tuber ("Yuquan" brand is enough);

4. Peel off two garlic heads and cut off the roots for later use (twice with a knife);

5. A peeled piece of ginger (about 50 mm square);

6. Appropriate amount of pepper and dried pepper (in my experience, you can use the "delicious" brand, about a small bag);

7. A small bowl of salad oil;

Start work:

1. Chop the fish head and divide it into two halves;

2. Put the fish flat, and separate two large pieces of fish from the fish steak with a sharp knife;

3. Continue to slice the two big fish into appropriate fillets;

4. Divide the fish chops into three or four sections and put them together with the fish heads for later use;

5. Put an egg white, a little salt, dry starch and cooking wine in the fish fillet and mix well (preferably by hand);

You can dismiss:

1. Pour a small bowl of salad oil, all pepper and pepper into the pot, and fry it slowly over low heat;

2. After the pepper changes color, use a shovel to dig out half of the oil and pepper for later use;

3. Turn on the fire, add garlic cloves and ginger slices, and put the fish head into the pot after it smells;

4. Stir fry twice, pour cooking wine for about one night, half a spoonful of salt, and add three or four bowls of boiling water;

5. When the fish head soup is cooked to taste, put the fish fillets flat in the boiled soup;

6. Fish fillets will be cooked quickly, and appropriate amount of chicken essence, white pepper powder and salt and pepper powder will be added before taking out the pot;

You can fill the washbasin:

1. Be sure to use a large enough pot (electric hot pot can also be considered) with copied soybean sprouts and mustard tuber inside;

2. Pour a series of fish fillet soup into this basin;

3. Finally, pour half a bowl of pepper and oil on it;

Several points for attention

First, after the fire, never fry peppers, because they are fried in oil, so never use a fire, otherwise it will affect your appetite and be harmful to your health.

Second, the taste of fish is pickled from the front, so we should not consider seasoning from the back as usual, but marinate thoroughly. You can put a little chicken salt and a little more.

The second way to cook fish

Raw materials:

Perch (both perch and perch are translated into perch, try it yourself) or tilapia (tilapia) or catfish (catfish), preferably live fish. Don't use carp, bean sprouts, or your favorite vegetables, such as ginger (a large piece, cut loosely) and garlic (just pat one head, don't cut it).

Exercise:

1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. Put the head, tail and fish chops in different plates and marinate them in the same way)

2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste.

3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir fry) and stir fry with ginger, garlic, onion, pepper, Chili powder and dried pepper. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put.

5. The color of pepper changes quickly. Turn off the fire immediately and pour the oil and pepper in the pot into the cauldron of fish. Be careful! !

note:

1, don't use too much water to cook fish, just put the fillets in, just after being flooded. After cooking, pour it into the basin, and some fish fillets will be exposed.

Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright.

3. When curing fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish.

I don't think the peppers and peppers bought in America are as fragrant as those in China, so it's better to fry them before pouring oil. Domestic materials are good, and hot oil can be poured directly on peppers and prickly ash.

After the fish is done, you can pour the soup back into the pot and add tofu or vermicelli or konjac. , which is boiled fish hot pot. Or simply put the cooked fish in the electric hot pot at the beginning, and just fire it after eating the fish.

6 inch boiled fish

condiments

Grass carp 1 (about 1000g), auxiliary materials 1, salad oil 1000g- 1500g, soup 1250g, refined salt 5g, monosodium glutamate 3g, and pepper noodles.

manufacturing process

1. Grass carp scales, gills, laparotomy, viscera removal and cleaning. Take off two pieces of fish with a knife, and chop the head and bones into pieces.

2. Slice the fish with an inclined blade, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fillets are evenly covered with a layer of egg paste.

5, wash the pot, add salad oil to 70% heat, pour into the soup basin, simmer for a minute or two. The taste depends on the quality of pepper, the raw materials of pepper and the level of cooking red oil. Restaurants generally have red oil in advance, so pay attention to the oil temperature. If it is high, it is easy to paste peppers and dried peppers. ● Not spicy or fragrant. Fish must be live fish, such as grass carp, snakehead, fat head fish, carp and so on. Soup must have a taste, and cooked fish fillets have a taste. In addition, it seems wasteful for families to use two or three kilograms at a time. Pepper and pepper can be increased or decreased according to their own tastes.

7 "Boiled fish practice"

Raw materials:

A bass, grass carp, silver carp, preferably live fish. Don't use carp, a catty of bean sprouts, a small bag of pickled mustard tuber and your favorite vegetables, such as cucumber, ginger (a large piece, loosely sliced), garlic (just pat one end lightly without cutting), appropriate amount of onion, petals (or chopped pepper), pepper, dried red pepper and pepper.

Exercise:

1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. The head, tail and fish chops are put in different plates and marinated in the same way.

2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, take them out and put them in a large basin, and add mustard tuber and cucumber strips. And sprinkle a little salt according to personal taste.

3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons watercress (or chopped pepper) and stir-fry until fragrant. Add ginger, garlic, onion, pepper, Chili powder and dried red pepper, stir-fry over low heat. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put.

5. The color of pepper changes quickly. Turn off the fire immediately and pour the oil and pepper in the pot into the cauldron of fish. Be careful! !

note:

1, don't use too much water to cook fish, just put the fillets in, just after being flooded. After cooking, pour it into the basin, and some fish fillets will be exposed.

Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright.

3. The taste of fish is pickled from the front, so you can't consider seasoning at the back as usual, and you should pickle it thoroughly. You can put a little chicken essence.

4, don't fry peppers or something, because it is fried in oil, so don't use fire, otherwise it will affect your appetite and be unhealthy.

Teach you to cook boiled fish.

Some time ago, boiled fish swept the country. From Jiangnan to Jiangbei, people flocked to catch up with this tide of cooking fish. In fact, there are boiled fish in many parts of the country, such as Guizhou boiled fish, Hubei boiled fish, Lhasa boiled fish and so on. Of course, Chongqing boiled fish is the most famous.

Boiled fish is the flavor of Yubei, Chongqing, which looks primitive and actually works exquisitely-fresh and vigorous live fish are selected to give full play to the efficacy of pepper in keeping out the cold, benefiting qi and nourishing blood. Cooked meat will not become tough at all, and its taste is smooth and tender, oily but not greasy. It not only removes the fishy smell of fish, but also keeps the fish fresh and tender. It steals the limelight with its unique "spicy" characteristics: a lot of peppers are bright and eye-catching, spicy but not dry, hemp but not bitter, and they are delicious at first. After eating one bite, people are salivating and full of praise. You're making me cry:] Here's a brief talk about how to cook fish.

Grass carp 1 (about 1000g) is the main material.

Accessories: egg 1 piece, salad oil 1000- 1500g, soup 1250g, salt 5g, monosodium glutamate 3g, pepper noodles 4g, cooking wine 15g, ginger slices 3g and garlic cloves 7g.

manufacturing process

1. Grass carp scales, gills, laparotomy, viscera removal and cleaning. Take off two pieces of fish with a knife, and chop the head and bones into pieces.

2. Slice the fish with an inclined blade, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fillets are evenly covered with a layer of egg paste.

One of the ways to cook fish.

Preparation before production:

1. Grass carp with scales and fins, 2.5 kg -3.5 kg (chubby fish can also be eaten by people who like fish heads);

2. One catty of soybean sprouts (copied with boiling water until it is eight ripe for use);

3. A small bag of mustard tuber ("Yuquan" brand is enough);

4. Peel off two garlic heads and cut off the roots for later use (twice with a knife);

5. A peeled piece of ginger (about 50 mm square);

6. Appropriate amount of pepper and dried pepper (in my experience, you can use the "delicious" brand, about a small bag);

7. A small bowl of salad oil;

Start work:

1. Chop the fish head and divide it into two halves;

2. Put the fish flat, and separate two large pieces of fish from the fish steak with a sharp knife;

3. Continue to slice the two big fish into appropriate fillets;

4. Divide the fish chops into three or four sections and put them together with the fish heads for later use;

5. Put an egg white, a little salt, dry starch and cooking wine in the fish fillet and mix well (preferably by hand);

You can dismiss:

1. Pour a small bowl of salad oil, all pepper and pepper into the pot, and fry it slowly over low heat;

2. After the pepper changes color, use a shovel to dig out half of the oil and pepper for later use;

3. Turn on the fire, add garlic cloves and ginger slices, and put the fish head into the pot after it smells;

4. Stir fry twice, pour cooking wine for about one night, half a spoonful of salt, and add three or four bowls of boiling water;

5. When the fish head soup is cooked to taste, put the fish fillets flat in the boiled soup;

6. Fish fillets will be cooked quickly, and appropriate amount of chicken essence, white pepper powder and salt and pepper powder will be added before taking out the pot;

You can fill the washbasin:

1. Be sure to use a large enough pot (electric hot pot can also be considered) with copied soybean sprouts and mustard tuber inside;

2. Pour a series of fish fillet soup into this basin;

3. Finally, pour half a bowl of pepper and oil on it;

Several points for attention

First, after the fire, never fry peppers, because they are fried in oil, so never use a fire, otherwise it will affect your appetite and be harmful to your health.

Second, the taste of fish is pickled from the front, so we should not consider seasoning from the back as usual, but marinate thoroughly. You can put a little chicken salt and a little more.

The second way to cook fish

Raw materials:

Exercise:

2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste.

5. The color of pepper changes quickly. Turn off the fire immediately and pour the oil and pepper in the pot into the cauldron of fish. Be careful! !

note:

1, don't use too much water to cook fish, just put the fillets in, just after being flooded. After cooking, pour it into the basin, and some fish fillets will be exposed.

Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright.

3. When curing fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish.

spicy boiled fish

Raw materials:

Grass carp 1000g, bamboo shoots 300g, refined oil 150g, dried chili festival 250g, Chinese prickly ash 10g, ginger 15g, garlic 10g, onion 10g, etc.

Method:

1. Slaughter the grass carp, take out the clean fish, cut it into pieces about 0.2 cm thick with an oblique blade, then put it in a bowl, add salt, cooking wine and water starch and mix well; Cut the fish head and bones into pieces; Peel and wash ginger and garlic, and cut into minced ginger and garlic; Wash green bamboo shoots and cut into pieces; Wash shallots and cut them into chopped green onions.

2. Put the pot on a big fire, burn the refined oil until it is 4% mature, add dried Chili festival, pepper and Pixian watercress, stir-fry and color, add ginger rice and garlic rice, add fresh soup, add salt, cooking wine, pepper, sugar, soy sauce, fermented glutinous rice juice, fish head and fish bone, and cook until it tastes delicious.

3. Start another pot fire, burn a little refined oil, add green bamboo shoots and salt, stir fry and put them in a bowl for later use.

4. Take out the boiled fish heads and bones and pour them on the tips of green bamboo shoots. Boil the soup in the pot, add the fish fillets to boil, cook it with monosodium glutamate, put it in a bowl and sprinkle with chopped green onion.

5. Burn the refined oil in the pot until it is half-cooked, add dried pepper, pepper, ginger and garlic, stir-fry until fragrant, and pour it on chopped green onion.

Features: the meat is tender, spicy but not dry, fresh and mellow, with endless aftertaste.

Raw materials:

Tilapia, catfish, grass carp, silver carp and flower chain are all acceptable (preferably not carp), bean sprouts (or their favorite vegetables), dried red pepper 1 two ginger 1 two, Pixian watercress 2, a little pepper, garlic 1 two, and a little cooking wine.

Production method:

2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste.

3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons watercress and stir-fry until fragrant. Add ginger, garlic, onion, chilli, chilli powder and dried chilli, stir-fry over low heat. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3 ~ 5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put.

4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container). Fish and bean sprouts will be submerged when poured into a large basin. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode. When the pepper changes color, turn off the fire immediately and pour the oil and pepper in the pot into the big bowl of fish. Watch out for burns! ! (You can also put pepper and pepper in a large pot, and then pour the oil that has been burned to 90% heat into the pot. ) everything is settled. Another spicy "boiled fish" is out of the pot.

note:

1, don't use too much water to cook fish, just put the fillets in, just after being flooded. After cooking, pour it into the basin, and some fish fillets will be exposed.

Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright.

3. When curing fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish.

Five hidden dangers of boiled fish

As the weather gets cold, boiled fish is on fire again. This dish is a specialty of Chongqing. Because of its unique super spicy taste, rich color and oily fish fillets, it has greatly stimulated people's appetite and become a dish that people in the north and south of the Yangtze River generally like to eat. However, few people care about the impact of eating boiled fish on human health. There have been media reports that some people have "soft tissue abscess" because of eating boiled fish. Although in the end, the doctor said that this is only a rare phenomenon, but because of eating boiled fish, it is common for many people to get acne, get angry and have stomach upset.

Chili oil fillets

Let's analyze whether boiled fish affects health from the perspective of food nutrition, which may let everyone know what to eat.

salt

Normal people's daily salt intake should be 3-5g, but the salt consumption of boiled fish far exceeds the normal standard. The resulting hidden dangers are:

Too much salt intake can easily lead to an increase in water in the body. Too much water, if not excreted in time, will lead to swelling of hands and feet and weight gain. Women eating boiled fish during menstruation will aggravate edema and easily feel tired.

☆ Excessive salt intake can easily lead to nervousness and high blood pressure, which will affect the elasticity of blood vessels.

oil

Oil contains a lot of calories and fat. If you eat too much, your body fat content will also increase. 30 ~ 50g edible oil (including the oil content in food) per person per day can meet the body's needs, and it is not advisable to eat too much. The oil used to cook boiled fish is not only used in large quantities, but also heated repeatedly. The resulting hidden dangers are:

☆ Excessive fat intake leads to excessive body fat intake.

Repeated heating of oil will produce carcinogens harmful to human body.

☆ It destroys the nutrients in fish, and people can't normally absorb the nutrients they need after eating it.

pepper

Most people know that eating more peppers will make people hot and get angry. When boiled fish is put with excessive pepper, the potential dangers are:

☆ Strong stimulation to digestive tract will cause gastrointestinal bleeding or induce ulcer. It can also cause dry stools.

☆ Causes deep skin abscess, affecting facial beauty.

A strong smell

The strong spicy taste of boiled fish greatly stimulates people's taste nerves, increases the secretion of saliva and gastric juice, accelerates gastrointestinal peristalsis and makes people excited. Hidden dangers are:

☆ It makes people feel tired and dependent, and the more they eat, the more addictive they become. This is why some people eat boiled fish every once in a while.

Boiled fish urbanites eat their bodies carefully.

Food matching

The unique taste of boiled fish makes it easy for people to ignore the intake of other foods when eating.

☆ The side dishes of boiled fish are relatively simple, except fish, there is often only one kind of vegetable, bean sprouts. Long-term consumption leads to unbalanced dietary nutrition.

☆ With spicy and hot fish, most people will drink too much coke and beer, which will make them feel addicted on the one hand and reduce the spicy feeling on the other. But these drinks are not suitable for people to drink too much. Coke is high in sugar, and there are irritating ingredients such as caffeine. Drinking too much beer, which contains alcohol, makes people's liver burden heavier, causing fat accumulation, and even fatty liver in severe cases.

Tip:

Through the above analysis, we should pay attention to the following points when we fall in love with the delicious boiled fish:

☆ Don't overeat boiled fish, especially those "addicts" who want a pot every once in a while, and pay more attention to the right amount.

☆ Boiled fish is a food with high protein and calorie. Although it is good to eat some high-energy food in cold season, we should pay attention to the collocation of vegetables and fruits to avoid vitamin deficiency.

☆ Eating boiled fish leads to poor defecation the next day because it is too spicy. At this time, it is best to drink more tea. If you have radish, you can eat some air.

☆ The direct consequence of eating boiled fish is sore throat and getting angry, because these foods are mainly wet and easy to produce phlegm and heat. It should be dissolved with chrysanthemum tea. At the same time, if you often eat boiled fish in winter, you should drink at least 1000 ml of water every day to relieve excessive internal heat.

Boiled beef, the sliced beef in this dish, is not fried, but cooked with spicy flavor, hence the name "boiled beef". Here are ten practices for your reference. If you understand their spirit, you can master them and make your own boiled beef according to the materials at hand.

Boiled beef one.

Originated from Zigong. Zigong is an important producer of well salt. In ancient times, people installed pulleys on salt wells to extract brine with cattle as power. A strong cow will serve for half a year at most and will be exhausted at least in March. The salt boss often slaughters over-age cattle and gives them wages. A salt worker with nothing can only cook beef with water and salt. In order to reduce the fishy smell, it is also delicious to gradually add some spices such as pepper and pepper. Through the continuous improvement of chefs, more and more people eat it, and it has become a famous dish with unique local flavor.

Nowadays, boiled beef is not simply water and pepper. That is, 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 characterized by spicy, smooth, palatable and hot pot flavor. If pork is used as raw material, it is called boiled pork slices.

Boiled beef II

Materials:

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.

Exercise:

1. Slice beef and onion.

2. Put the bean paste into a hot pot and stir fry.

3. Pour the broth into the pot and add the beef slices and onions.

4. Cook in the pot for 3 minutes. Add seasoning and collect juice.

Boiled beef with three pieces.

Materials:

Beef tenderloin 250g, green garlic 150g, cabbage heart 150g, celery heart 100g, dried pepper 15g, Pixian watercress 40g, clear oil 200g, soy sauce 15g, monosodium glutamate/kloc.

Production method:

1. Cut the beef into pieces 5 cm long and 3 cm wide, put them in a bowl, season with soy sauce and cooking wine, and mix well with water and bean powder.

2. Wash the green garlic, Chinese cabbage and celery, and cut them into 6.5 cm long segments and blocks respectively.

3. Heat oil, dried peppers and prickly ash in a pot, fry until brown (don't fry them, take them out with excellent fragrance), and then take them out and chop them up.

4. Add green garlic, cabbage and celery to the crude oil in the pot, stir-fry until it is broken, and plate it.

5. The oil in the pot is hot, add Pixian watercress, stir-fry red, and add soup (moderate amount, too much will be weak; Too little bean powder is easy to fall off and the soup is sticky. Boil slightly, remove the residue of bean paste, put green garlic, Chinese cabbage and celery into a soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper noodles, salt, ginger slices and garlic slices, burn thoroughly, take out and put them into a deep dish or lotus leaf bowl.

6. Pour the meat slices into the slightly opened original soup pot (the soup should be slightly opened. If the soup doesn't boil, the bean powder will fall off; When the soup is very big, the sliced meat will get old easily. Spread it out gently with chopsticks, pour it into a dish or bowl of assembly materials after cooking, sprinkle with dried Chili powder and pepper powder, and then pour boiling oil to make it more spicy.

note:

Doing this dish well is highly technical and difficult. However, as long as two spicy and one hemp (Pixian watercress, dried pepper, pepper) and other auxiliary materials are available and made according to the above methods and essentials, satisfactory results can be obtained.

Features:

The beef slices in this dish are not fried, but cooked in spicy soup, hence the name boiled beef. The finished dishes are deep in color, strong in flavor, rich in fragrance, and the meat slices are fresh and tender, which highlights the unique flavor of Sichuan cuisine such as spicy food. Because this dish is spicy, it is often eaten in autumn and winter.

Boiled beef 4

Cooking Sichuan cuisine

The main ingredient is 500g beef.

Ingredients: shredded lettuce100g, garlic sprout 50g.

Ingredients: dried pepper 15g, soy sauce 10g, Shanxian watercress 20g, fermented wine juice 10g, salt 2g, pepper 3g, vegetable oil 75g, cooking wine 10g, bean powder 15g, and fresh soup 50g.

manufacturing process

1. Cut beef into pieces about 5 cm long, 3 cm wide and 0.3 cm thick, add salt, bean flour and wake-up sauce and mix well.

2. Cut the lettuce tip into thin slices about 6 cm long. Garlic seedlings are cut into pieces about 4.5 cm long, and Danxian watercress is chopped. Put the wok on a big fire, add oil and heat it. Stir-fry the peppers until they are dark red, take them out and chop them up.

The bean sprouts in the pot are great. Stir-fry chopped pepper and bamboo shoots of chrysanthemum for a few times, add fresh soup, add cooking wine, soy sauce and garlic sprouts, and cook until the garlic sprouts are cut off. Pick out the bamboo shoots and garlic seedlings and put them in the nest.

4. Shake the meat slices into the pot, boil and disperse. After cooking, put it on a plate, sprinkle with pepper powder and pepper noodles, and then pour boiling oil.

Characteristic color is red and strong, hemp, spicy, fresh, tender and spicy.

Boiled beef five

Materials:

Cut beef into 5cmX3cm pieces and size it with starch, wine, soy sauce and salt.

Vegetables: celery, cabbage, green bamboo shoots, anything.

Crush dried peppers and prickly ash. Sliced ginger and garlic

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