150 grams of beef, 50 grams of onions and garlic, 6 grams of dried chili pepper, 1 gram of Sichuan peppercorns, 2 grams of salt, 20 grams of water-adjusted starch, 20 grams of bean paste, 15 grams of soy sauce, 10 grams of sesame oil, refined 25 grams of oil, 5 grams of ginger, 20 grams of cooking wine, and appropriate amount of stock.

Preparation

Cut the beef into slices and cut the green onions into sections. Put the bean paste into the hot pot and stir-fry until fragrant. Pour the soup stock into the pot, add beef slices and green onions. Cook in the pan for 3 minutes. Add seasonings and collect the juice.

Method 2

Ingredients

250g beef tenderloin, 150g green garlic, 150g cabbage heart, 100g celery heart, 15g dried chili, Pi 40 grams of county watercress, 200 grams of clear oil, 15 grams of soy sauce, 1 gram of chicken essence, 10 grams of ginger slices, 15 grams of garlic slices, appropriate amounts of water bean powder and clear soup.

Preparation

Cut the beef into 5 cm long and 3 cm wide slices, put them into a bowl, season with soy sauce and cooking wine, and mix well with water bean flour. Wash the green garlic, cabbage, and celery and cut them into 6.5 cm long segments and pieces respectively. Heat the oil in the pot and fry the dried chili peppers and Sichuan peppercorns until they turn brownish red (do not fry them until they become fragrant), take them out and chop them finely. Add green garlic, cabbage, and celery to the pot, stir-fry until raw and serve. Heat the oil in the pot, stir-fry the Pixian bean paste until red, add soup (appropriate amount, too much will make the taste bland; too little soybean flour will easily fall off, and the soup will be sticky) and cook for a while, remove the bean paste, and add the green garlic and cabbage. , celery and then put it into the soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper noodles, salt, ginger slices, garlic slices, cook until the flavor is absorbed, and put it into a deep plate or lotus leaf bowl. Pour the meat slices into a slightly boiled original soup pot (the soup should be slightly boiled. If the soup is not boiled, the soybean flour will fall off; if the soup is wide open, the meat slices will become old easily). Use chopsticks to spread it lightly, pour it into a plate or bowl with ingredients as soon as it is cooked, sprinkle with dried chili powder and Sichuan peppercorn powder, and then drizzle with boiling oil to give it a stronger spicy aroma.

Method 3

Materials

Main ingredients: Beef fillet (250g), lettuce (100g), soybean sprouts (100g), dried chili ( 10 pieces), Sichuan peppercorns (1 tbsp), ginger (3 slices), green onions (2 stalks), garlic (3 cloves)

Marinage: light soy sauce (2 tbsp), cooking wine (1 tbsp), Cornstarch (1 tbsp), egg white (1 tbsp), sugar (1/3 tbsp), water (3 tbsp)

Seasoning: oil (3 tbsp), chili oil (3 tbsp), raw Smoke (1 tablespoon), chicken powder (1/2 tablespoon), a little pepper powder

Preparation

1. Wash the beef fillet, cut into thin slices against the grain, and add marinade Catch evenly and marinate for 15 minutes; dice dried chilies, mince ginger and garlic, and chop green onions.

2. Peel and wash the lettuce, and cut into thin slices diagonally; remove the old roots of the soybean sprouts, wash them, blanch them in boiling water, remove them from the cold water and drain them.

3. Take a large bowl, first put a layer of soybean sprouts on the bottom, and then put a layer of lettuce slices.

4. Heat 3 tablespoons of oil, add 1 tablespoon of Sichuan peppercorns and stir-fry until fragrant, remove and discard, keep the oil in the pot, add minced ginger and garlic, minced green onions and dried chili peppers and saute until fragrant.

5. Pour in 2 cups of water, stir well and bring to a boil. Add 3 tablespoons of chili oil, 1 tablespoon of light soy sauce and 1/2 tablespoon of chicken powder to taste.

6. Add the beef slices, stir quickly, and cook until the meat slices change color, then turn off the heat.

7. Pour the boiled beef into a large bowl and pour it on the lettuce and soybean sprouts.

8. Sprinkle 1 tablespoon pepper powder and chopped green onion, and serve.

Method 4

Boiled beef

Boiled beef

Ingredients

40 grams of beef, lettuce 300 grams, 50 grams of garlic sprouts, 1 green onion, 1 small piece of ginger, 5 cloves of garlic, appropriate amount of starch, 10 dried chili peppers, 10 grams of cooking oil, 3 tsp of soy sauce, 3 tsp of cooking wine, 3 tsp bean paste, 1 tsp refined salt, 1/2 tsp MSG.

Preparation

1. Slice beef, mix well with a little salt, cooking wine, and starch to make a paste.

2. Wash and break the lettuce, and blanch it briefly. Pour into the water, take it out and place it on the bottom of the bowl.

3. Cut the garlic sprouts into sections, slice the green onions, ginger and garlic, and cut the dried chilies into sections.

4. Heat the cooking oil and add Stir-fry the bean paste, green onion, ginger, garlic and dried chili until fragrant, add cooking wine and soy sauce, add a large bowl of boiling water, cook for a while, remove the residue of the bean paste,

5. After the soup is boiled , put the beef slices into the pot, then add garlic sprouts, salt, and MSG. After the water boils again, pour it on the lettuce.

Features

Salty, spicy, mellow and delicious.

Tips

Don’t cook beef slices for too long, otherwise the beef will taste bad.

Method 5

Materials

Beef tenderloin (250g), lettuce (100g), soybean sprouts (100g), dried chili peppers (10 pieces) , Sichuan peppercorns (1 tablespoon), ginger (3 slices), green onions (2 stalks), garlic (3 cloves)

Marinage: light soy sauce (2 tablespoons), cooking wine (1 tablespoon), cornstarch ( 1 tablespoon), egg white (1 tablespoon), sugar (1/3 tablespoon), water (3 tablespoons)

Seasoning: oil (3 tablespoons), chili oil (3 tablespoons), light soy sauce (1 tablespoon), chicken powder (1/2 tablespoon), pepper powder (1 tablespoon)

Preparation

1

1

1 , wash the beef tenderloin, cut into thin slices against the grain, add marinade and mix well,

Marinate for 15 minutes; dice dried chili peppers, mince ginger and garlic, and chop green onions.

2

2

2. Peel and wash the lettuce, and cut into thin slices diagonally; remove the old roots of the soybean sprouts, wash them, and blanch them in boiling water. , fish up the cold river and drain the water.

3

3

4

4

3. Take a large bowl and spread it on the bottom first Place a layer of soybean sprouts and then a layer of lettuce slices. 4. Heat 3 tablespoons of oil, add 1 tablespoon of Sichuan peppercorns and stir-fry until fragrant.

Drain and discard, keep the oil in the pot, add minced ginger and garlic, minced green onions and dried chili peppers and stir-fry until fragrant.

5

5

5. Pour in 2 cups of water, stir well and bring to a boil. Add 3 tablespoons of chili oil, 1 tablespoon of light soy sauce and 1/2 tablespoon of chicken powder. Season.

6. Add the beef slices, stir quickly, and cook until the meat slices change color, then turn off the heat.

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78

6

6

7. Pour the boiled beef into a large bowl , poured over lettuce and soybean sprouts. 8. Sprinkle 1 tablespoon pepper powder and chopped green onion and serve.

Tips

1. Blanch the soybean sprouts in boiling water, and then spread them on the bottom of the bowl. The soybean sprouts that have not been boiled will have a strong bean smell and will be difficult to eat. Entrance.

2. Use the back of a knife to pat the beef to loosen its fibers, then slice it and marinate it with egg white and cornstarch to make the beef more tender.

3. Saute the peppercorns with oil until fragrant, then discard them, otherwise they may taste spicy if you accidentally eat them. After the boiled beef is cooked, sprinkle with peppercorns to increase the numbing taste.

4. Place the lettuce slices at the bottom of the bowl and pour in the boiled beef. It will be cooked quickly and does not need to be boiled.

5. Don’t put the beef in the pot too early, otherwise it will be too old. Boil the spicy soup first, then add the beef, stir it up and blanch it until cooked