Speaking of Sichuan cuisine, in addition to the spicy and fragrant special taste, the most talked about thing is probably the jokes caused by the name of the dish!

For example, the fish-flavored eggplant does not have fish, and the husband and wife lung slices do not have the husband and wife.

As for the "boiled beef" we are going to talk about today, don't be confused by the word "boiled".

As one of the spiciest dishes in Sichuan cuisine, what Ah Fei will share with you today is a home-cooked version that can be made delicious in just a few simple steps according to your own taste.

The beef is smooth and tender, the soup is spicy and fragrant, and the instructions are detailed and easy to understand at a glance.

Ingredients list: Ingredients: Beef tenderloin Ingredients: starch, 200 grams of soybean sprouts, Shanghai greens, parsley, green onions, ginger, green peppercorns, dried chili peppers, garlic, millet pepper Seasonings: salt, sugar, chicken essence, pepper, cooking wine

, dark soy sauce, bean paste, hot pot base, chicken powder Step 1: We first prepare a piece of beef. Of course, it is best to choose beef tenderloin, after all, the meat is more tender.

Then we remove the white fascia from the beef, cut it into even thin slices against the texture of the beef, and put it into a basin to prepare for the next step of marinating.

Add 2 grams of salt, a little sugar to the beef in the basin to improve the freshness, 1 gram of chicken essence, 1 gram of pepper, 5 grams of cooking wine to remove the fishy smell, and 2 grams of dark soy sauce to enhance the color.

Then stir thoroughly until the beef absorbs all the juice.

When the sauce is almost absorbed, take an egg and crack it into the egg white, so that the beef is evenly coated with egg white to maintain the smooth and tender taste of the beef.

Add 10 grams of starch, mix well, and let the starch lock the moisture in the beef to maintain a fresh and tender taste.

Then pour in a little vegetable oil for lubrication to prevent the beef from sticking when the pot slides down and cooks.

Then stir thoroughly and wait until evenly mixed, then let it sit and marinate for 10 minutes.

Step 2: Prepare 200 grams of fresh soybean sprouts and a few Shanghai greens. Cut the Shanghai greens into quarters from the root and put them into the water together with the soybean sprouts.

While soaking the impurities in the soybean sprouts, we must also thoroughly clean the sediment from the roots of Shanghai greens and remove the rotten leaves and impurities for later use.

Prepare two pieces of tofu skin and a handful of celery. After stacking the tofu skin neatly, cut it into wide strips.

Cut the parsley into sections and set aside.

Then cut the green onions into chopped green onions, cut the ginger into small pieces and put them together with the chopped green onions.

In addition, prepare a few garlic cloves, break them into pieces, and cut the washed coriander into sections.

Then add a small handful each of green peppercorns and dried chili peppers, cut a few dried chili peppers and millet peppers into rings, and then put them all together and set aside.

Step 3: Heat the oil in a pan. When the oil temperature is 50% hot, add 10g of bean paste and stir-fry until fragrant.

Then put the onion, ginger and other small ingredients into the pot and sauté until fragrant. Pay attention to the color of the pepper when frying to avoid burning it.

Then add 10 grams of hot pot base to add color and flavor to the dish.

After the ingredients are stir-fried and fragrant, put the soybean sprouts, Shanghai greens and celery segments into the pot and turn to high heat.

Quickly stir-fry these ingredients evenly and pour in appropriate amount of water from the side of the pot to start seasoning.

Step 4: Add 2 grams of chicken powder, 3 grams of salt, and 2 grams of dark soy sauce to adjust the background color. Of course, you can also add a little less cooking wine and stir to dissolve the seasoning.

Then add the cut tofu skin. If you like it spicy, you can add some chili red oil.

Then turn to medium heat and simmer for 2 minutes. While the side dishes are cooked, they can also absorb the flavor of the soup.

After 2 minutes, take out the side dishes and put them on the bottom of the plate.

Step 5: Bring the soup in the pot to a boil and simmer the beef.

After adding the beef slices one by one, push the meat slices gently to cook them evenly.

Simmer for about a minute, you can see the beef turn white, then you can remove the pot and put the soup and meat together in the basin.

Step 6: Pour minced garlic, millet pepper and other small ingredients on top, sprinkle white sesame seeds evenly, add green peppercorns, heat the pot and heat oil.

When the oil temperature reaches 70% hot, turn off the heat and pour the hot oil on top of the ingredients to stimulate the aroma and fully enhance the spicy taste of the dish.

This spicy and fragrant home-cooked beef is ready to serve.

Okay, this spicy and fragrant home-cooked beef is ready.