Ingredients: 400 grams of beef, green bamboo shoots, garlic sprouts, beef stock, Sichuan peppercorns, dried chilies, ginger, chopped green onion, salt, Pixian bean paste, salt, MSG, starch, oil.

Method: 1. Cut the beef into thin slices, add starch and salt and marinate for ten minutes.

2. Cut the garlic sprouts and green bamboo shoots into sections, and mince the ginger.

3. Heat the oil in a pan, add dried chili peppers and Sichuan peppercorns and fry until fragrant, remove and crush them and set aside.

4. Leave oil in the pot, stir-fry minced ginger and a tablespoon of spicy bean paste until fragrant, add broth, add green bamboo shoots and garlic sprouts and cook until raw, remove and spread on the bottom of the bowl and set aside.

5. Shake the beef slices into the pot and cook, spread them out on top of the cooked bamboo shoots and garlic sprouts, add a little soup, sprinkle with chopped chili and Sichuan peppercorns, and chopped green onion.

6. Heat the oil in the pot until it is done, and pour it on the chili peppers.

Sichuan cuisine has always been very popular among people.

Traditional high-quality ingredients, authentic cooking techniques, steamed, fried and mixed, the taste is spicy and fragrant. People like Da Jin who clamor to lose weight every day will forget all about the weight when they see Sichuan food. Usually

It’s all about getting high first!

Today I want to show you a picture of a super delicious Sichuan restaurant in Amway. It is Shangxuan Xuan. Most of the Chinese restaurants in the impression of elegant dining environment are decorated in traditional Chinese style, but Shangshangxuan takes a different approach. It uses wood and white as the main colors of the space, and adds metal and

The embellishment of wood is simple yet elegant.

Picture Picture: Scattered seats separated by spacious corridors, private rooms that continue the Sichuan style, and simple and clean wooden partitions provide a comfortable environment for dining.

Picture Picture 4D transparent kitchen opens up the mysterious kitchen space in all directions, allowing you to eat with peace of mind every meal.

Picture Picture The clean wooden seats and the sunshine streaming in from the window. On meaningful days, traditional Sichuan cuisine can also give you a full sense of ritual.

Picture Picture Using a good environment to capture the hearts of diners is naturally not the only secret of Weishangxuan. Only when Sichuan cuisine is delicious can it retain people.

These three dishes are not to be missed.

Boiled beef (watch video) Boiled beef has a unique status in Sichuan cuisine: it combines the spicy, spicy, fresh, tender and hot characteristics of Sichuan cuisine. It is refreshing and not greasy, allowing you to enjoy it without any health burden.

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Beef is indispensable for being delicious without marinating, and the secret to marinating and adding flavor lies in chili peppers. Sauté chili peppers and Sichuan peppercorns, then mince them and sprinkle them on the surface. Before serving, pour hot oil over them, accompanied by "bah la bah la."

"With the sound of the sound, the aroma of onions, peppers, and meat burst out instantly.

The boiled beef is soaked in spices and spicy oil, and the spicy and tender taste directly touches the soul.

Sweet and sour crispy skin may seem like a simple slice, but it is the most demanding skill of the knife, because the distance between the knife and the depth of the knife must be equal, so as to ensure that the fish meat is beautiful and delicious.

The crispy fish must be eaten while hot. The golden fish meat is dipped in a layer of fresh and sweet sauce. The fish meat is crispy on the outside and tender on the inside. The delicious aroma wraps around the entire mouth and is so delicious that it will make you cry.

Boiled cabbage Boiled cabbage, just hearing the name sounds tasteless, which is not in line with the characteristics of Sichuan cuisine.

But its taste is super good and its nutritional value is super high. It is also a state banquet dish. The boiled cabbage with clear soup and little water actually has a hidden secret.

The so-called "boiled water" actually refers to the soup obtained by carefully boiling hens, ducks and other ingredients for more than twelve hours, and then using minced chicken and pig minced to absorb impurities in the soup. After filtering, the soup is clear and translucent, not oily or oily.

It is greasy and has a mellow fragrance.

The light yellow cabbage looks round and soft; the clear soup stock is even more delicious.