The sliced beef in boiled beef is not fried with oil, but scalded in spicy soup, hence the name boiled beef. The finished dishes are deep in color and thick in taste, with strong fragrance and fresh and tender meat slices, which highlights the unique flavor of Sichuan cuisine, such as hemp, spicy and hot. The following is my collection of home-cooked boiled beef, please refer to it!

Practice of home-cooked boiled beef 1 preparation of ingredients

500g of fat and lean beef, 30g of rape100g, vegetable oil, 5g of soy sauce, 5g of bean paste10g, 5g of pepper, 3g of ginger, 50g of green garlic, 5g of cooking wine15g, 5g of starch and 0g of pepper10g.

Step by step approach

1, wash beef and slice it, add starch, refined salt, cooking wine and soy sauce and mix well. Wash rape and green garlic and cut them into sections.

2. Crush the pepper, slice the ginger and garlic, cut the onion, and cut the pepper for later use.

3, the pot is hot, add dried peppers and pepper granules and stir fry until crisp, take out and cool.

4. Heat the wok with oil, add chopped green onion, ginger and garlic slices, stir-fry bean paste, add appropriate amount of water, add refined salt and monosodium glutamate, and boil the green garlic and rapeseed segments.

5. Remove the green garlic and rape and lay them in the soup bowl.

5. Put the beef slices into the boiled soup, cook over high heat until the beef is cooked thoroughly, and pour into the soup bowl.

6, sprinkle with coriander, onion, pepper noodles, pepper noodles, and quickly pour hot oil to stimulate the flavor of the seasoning.

knack for cooking

1, the beef slices should be cut evenly, and the soup pot should be heated until the color turns white and broken, and the heating time should not be too long to avoid the meat getting old.

2, the last spilled oil must be burned to smoke, in order to choke out the fragrance of all ingredients.

Practice of home-cooked boiled beef 2 preparation of ingredients

Beef tenderloin 1 50g, dried pepper 5g, ginger 3g, soy sauce10g, proper amount of starch, half root of cucumber, dried pepper1g, 5 cloves of garlic, bean paste15g, oil 20g, and proper amount of chicken essence.

Step by step approach

1, the beef tenderloin is sliced according to the texture, then added with starch, peanut oil and salt, and marinated for 60 minutes, then the spilled blood is poured out.

2. Dice dried peppers, slice ginger and garlic, and cut cucumbers into sections for later use.

3. After the oil in the pot is 70% hot, add the Chili Festival and stir-fry until fragrant, then add pepper, garlic slices and ginger slices and Pixian watercress to stir-fry the red oil; Add boiling water, light soy sauce and bring to a boil.

4. Pick up the beef slices with chopsticks, gently put them into the soup (don't stir) and boil them over medium heat.

5. Add chicken essence and sesame oil when you take the pot, then sprinkle with coriander and drink pepper powder, and then put the beef in a bowl with cucumber slices.