A traditional famous dish of the Han nationality, belonging to the Sichuan cuisine. The main ingredient is lean yellow beef. Accessories: bean sprouts, duck blood, broth, lettuce or other vegetables, and vermicelli. Seasoning: green onions, refined salt, soy sauce, Sichuan peppercorns, monosodium glutamate, cooked vegetable oil, dried chili peppers, chili oil, pepper, fermented glutinous rice juice, wet starch, Danxian bean paste. Because the beef slices in the dish are cooked in spicy soup, it is called boiled beef. Cut the beef into thin slices one inch 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. Add Pixian watercress and dried chili peppers in the oil pan and fry until brown, then add peppercorns, green onions and lettuce slices and stir-fry until fragrant. Add broth and bring to a boil. Add the beef slices to the pot and cook until the meat slices stretch and become shiny. Add them in In a bowl, drizzle with chili oil and serve. This dish is spicy, tender and delicious, and has a strong aroma. It has the spicy, spicy and hot flavor of Sichuan hot pot. Boiled beef was selected into "Chinese Recipes" in 1981.

The four colors of this dish, white, red, green and yellow, are simple and fresh. The beef is tender and tender, and the taste is sour, spicy and fragrant. The beef slices in boiled beef are not fried in oil, but blanched in spicy soup, hence the name boiled beef. The finished dish is deep in color, rich in aroma, and the meat slices are fresh and tender, highlighting the unique flavor of Sichuan cuisine: spicy, hot, and spicy. Since this dish focuses on spicy food, it is mostly eaten in autumn and winter.

Key points: The beef slices should be cut into even thicknesses. Place the beef in a hot pot until the color turns white and the meat is tender. The heating time should not be too long to avoid the meat becoming old.

Ingredients:

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

Preparation and steps:

1. 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 with water soybean powder. uniform.

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

3. Heat the oil in the pot and fry the dried chili peppers and Sichuan peppercorns until they turn brown (do not burn them, just make them fragrant), take them out and chop them finely. Add green garlic, cabbage, and celery to the pot, stir-fry until raw, and serve on a plate.

4 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 fall off easily, and the soup will be thick), cook for a while, and remove Remove the bean paste.

5. Put the green garlic, cabbage, and celery into the soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper noodles, salt, ginger slices, and garlic slices, cook until the flavor is absorbed, and put it into a deep plate or lotus leaf Inside the bowl.

6. 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).

7. 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 pour boiling oil to make it more spicy. fragrance.

A few words about Moji: Side dishes can be added according to personal preference. The amount of chili powder can also be adjusted according to your own taste. Using Sichuan peppercorns tastes better, but it’s troublesome to pick them out when eating, so I used Sichuan peppercorn powder, the lazy way. Haha, I bought the kind of Sichuan peppercorn powder in bags in the supermarket. It doesn’t feel very pure and the taste is a bit off. I suggest you grind Sichuan peppercorns into powder at home.