Don't overcook the sliced beef, it won't taste good if it is overcooked! So there must be starch! Generally speaking, it should be delicious if you follow the steps. Pro-test is effective and delicious, haha! First of all, it looks red and bright, smells delicious, tastes spicy and fragrant, and the sliced meat is tender and refreshing. As long as these points are achieved, I think it is delicious boiled beef. Stir-fry beef until the meat changes color, and add broth, salt, soy sauce, ginger, cooking wine, etc. Then pour the beef with soup into the basin. In addition, take a frying spoon, heat the oil to 80% to 90% heat, add dried Chili knots and Chili granules, quickly pour them into a beef bowl, and sprinkle cooked sesame seeds and garlic seedlings randomly.

The meat is tender and slippery. At that time, the practice of cooking beef was very simple, that is, put the beef in a pot and add pepper and pepper to cook it. After years of inheritance, the taste has become more unique. After the water boils, blanch the bean sprouts and put them on a plate. At this time, the braised beef was served. After the water is boiled, put the pot on the plate. Don't cook it for too long, lest the beef be too old. Boiled beef is a classic Sichuan dish, delicious and enduring. I participated in sharing the topic of "handing in homework to Wang Gang, a food writer" and tried to be a teacher of Wang Gang.

First, let's introduce the raw materials needed for this dish. The popularity of this dish can be seen from 200 grams of beef and melon slices, 300 grams of lettuce, 50 grams of secret spicy seasoning, garlic, green garlic, raw flour, eggs, tender meat powder and oil. Can't this dish be cooked at home? The answer is absolutely yes! Although there are many restrictions on cooking at home, such as the size of the fire, not as much seasoning as the restaurant, and so on. Then let's have a home-cooked boiled beef. Hold the beef slices with chopsticks and put them down quickly. After putting it away, spread it out quickly and turn off the fire immediately after the meat changes color. Two minutes at most. Don't be afraid of undercooking.