Steamed beef belongs to Sichuan cuisine. As one of the four major cuisines in China, Sichuan cuisine plays an important role in the cooking history of China. Wide range of materials, changeable seasonings, diverse dishes and equal emphasis on fresh alcohol. It is famous for making good use of spicy food. With its unique cooking methods and strong local flavor, it combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families, and is good at absorbing and innovating, and enjoys a good reputation at home and abroad. Sichuan cuisine has a long history and enjoys a high reputation at home and abroad.

Sichuan is located in the upper reaches of the Yangtze River, with mild climate and abundant rainfall. It is surrounded by mountains and waters, and is rich in grain, oil, vegetables and fruits all year round, with a complete range of livestock and poultry. The mountains and forests are characterized by rare game such as bears, deer, roe deer, tremella, cordyceps sinensis and bamboo shoots, and rivers and lakes are also distributed in Jiangtuan, Yayu and Rock Carp. Sichuan cuisine is mainly home-cooked, and the ingredients are mostly daily. Its characteristic is that the red taste pays attention to hemp, spicy and fragrant, while the white taste is still slightly spicy.

Extended information about the production process of steamed beef;

(1) Just cut the meat about 0.8cm thick, not too thin. This area is about the size of the index finger and thumb. Put it in a slightly deep bowl, pour in starch (not too much when frying), cooking wine (a little), soy sauce (a little), salt (a little more, because water will come in when steaming) and sesame oil (very important, not too much and fragrant), stir well by hand and marinate for a while. Note: don't add too thin liquid, just stick it on the meat a little wet, because it will also evaporate a lot of water.

(2) 10- 15 minutes later, change to a plate with a shallow mouth and a little belly (shallow mouth is easier to heat evenly, but it is too shallow to hold soup). Cut some garlic cloves and put them under the meat, put two or three dried red peppers, and put a piece of ginger on the meat if there is any. Boil the water in the pot, put a small bowl under it (also put water in the bowl), then put the meat plate on it and cover it. Pay attention to the water in the pot, don't boil it dry. It takes about ten minutes to tie the shallots and stuff them into the meat. Continue steaming.

(3) Small fire lasts about half an hour. All right. You can cook some vegetables with salt water and put them at the bottom.

References:

Steamed beef _ Baidu Encyclopedia