We usually do dishes are mostly home cooking, in order to facilitate the lack of exclusive recipes and so on, today in order to prove that we also have a secret recipe for people, to do a good to even want to drink the soup boiled beef!

Today's exclusive recipe is mainly used in the marinated beef, before it is really never out of the country, said today so once, then we look at the specific method.

1. Do boiled beef, it is best to choose beef tenderloin or beef butt meat, and then the top wire cut into thin thick slices, thickness in two millimeters. The top wire is perpendicular to the grain of the beef, so that the cut will feel better.

Cut the beef after the start of the marinade, add a little bit of bean paste juice, the use of bean paste savory flavor instead of salt, so that the beef flavored, add a little bit of green onion and ginger water, add a little bit of baking soda, baking soda belongs to the weak alkaline, is the key to the tenderness of beef. Stir until the beef absorbs the scallion and ginger water. Add a little more wine and stir again to allow the beef to absorb it.

Beat the egg white of one egg in a small bowl, pour in the water starch, and stir until the egg white and water starch are combined and frothy. Pour into the beef and stir again to absorb the beef. Finally pour in vegetable oil, stir briefly, this process down the beef texture and color change, and then marinate for 15 minutes.

2. The next part of the soul of the production of boiled beef - knife mouth chili pepper is the soul of boiled beef, an essential process, chili powder can not be replaced.

Pan slightly add a little bit of oil, add a handful of peppercorns, a handful of dried chili peppers, open a small fire slowly stir fry. Stir fry the chili peppers dry and crisp. Then pour out, first gently press with a knife, and then use the knife mouth little by little crushed, put aside.

And then prepare some side dishes and small ingredients, mung bean sprouts a handful of parsley a handful of cut into sections, a handful of oatmeal cut into sections. The vegetables are not fixed, you can choose to put according to preference.

Ginger cut into pieces, garlic also cut into pieces, a spoonful of bean paste, a small piece of butter hot pot base, chopped with a knife into fine powder.

3. Ready to start frying the bottom of the dish. Because the amount of vegetables, so two times fried

Pot side of the oil, pour in bean sprouts and parsley, high heat and stir fry a few times, add a little salt into the bottom of the flavor. Then pour in the pan to the bottom.

Continue to burn the oil in the pan, pour in the oatmeal, stir-fry a few times over high heat, and then also poured in the pan on the bottom.

4. Continue to stir fry, pour canola oil, add a small piece of fat meat, turn on low heat to fat meat into oil. Mix with canola oil and lard to make the boiled beef will be more smooth and tender.

After the oil is mixed, fish out the lard residue, pour in the bean paste and hot pot base, and then stir fry the bean paste and stir fry the red oil. Then pour in the ginger and garlic minced and stir fry the ginger and garlic minced. Add a little bit of the cutlery chili that you just made. Use a small fire to simmer out the spicy flavor of the knife mouth chili and then add the right amount of water.

Then turn on the heat to boil the water can be under the beef.

When you put down the beef, you should avoid the beef sticking together, after you put down the beef, turn on the high heat and boil the water, the starch on the beef will make the soup thicker and the temperature of the thick soup will be higher. The beef will mature in the shortest possible time, and the flavor will be more smooth and tender. Cook the beef, usually no more than 1 minute, and hook in a little more water starch before starting. Cook the beef until it's about 80% done and it's ready to go.

Finally, pour the beef and base soup over the base dish. Sprinkle with minced garlic, slashed chili peppers, and chopped green onions. Pour on the hot oil which is 70% hot.

Three spoons of hot oil in one **** is a good idea, the first spoon, to bring out the aroma, the second spoon, to bring out the color of the cutlery chili. The 3rd spoon is to mix the color and aroma together and blend it into the dish.

Many people can't help but pour oil on this step! Because one pour of oil is more flavorful than the other, if your heart is still in the right place after pouring oil, you must have eaten a lot before you came to cook.

Here the tantalizing boiled beef is ready!

This makes the taste of boiled beef is quite smooth and tender, and today our secret recipe is not difficult, many people talk about the secret recipe that the ingredients and process is simply difficult, and our secret recipe is still grounded!

Lastly, don't worry about the beef cooking is not cooked, usually one minute on the line, cook for a long time to chew. Marinated beef should let the starch a little thicker, so that the temperature of the thick soup will be higher, you can cook the beef in a short time to seven mature out of the pot.