Materials

150 grams of beef, 50 grams of green onions and garlic, 6 grams of dried chili peppers, 1 gram of peppercorns, 2 grams of salt, 20 grams of seasoned starch, 20 grams of bean paste, 15 grams of soy sauce, 10 grams of sesame oil, 25 grams of refined oil, 5 grams of ginger, 20 grams of cooking wine, and an appropriate amount of stock.

Making

Slice the beef and cut the scallions into pieces. Put the bean paste into a hot pot and sauté. Pour the stock into the pot and add the beef slices and scallion segments. Cook in the pot for 3 minutes. Add seasoning , reduce the juice can be.

Practice 2

Materials

Beef tenderloin 250 grams, 150 grams of green garlic, 150 grams of cabbage heart, 100 grams of celery heart, 15 grams of dried chili peppers, Pixi County 40 grams of bean paste, 200 grams of oil, 15 grams of soy sauce, 1 gram of chicken broth , 10 grams of ginger, 15 grams of garlic, water-bean meal, broth, each in moderation.

Making

Cut the beef into 5 cm long, 3 mm wide slices, into a bowl, with soy sauce, cooking wine flavor, with water bean powder mix. Green garlic, cabbage, celery, clean, respectively, cut into 6.5 cm long section and block. Pan oil hot under the dry chili, pepper, fried brown-red (do not fry burnt, to the degree of excellent fragrance), fish out chopped fine. Pot of crude oil under the green garlic, cabbage, celery, stir-fry until broken to plate. Pan oil hot, under the Pixian county bean, fried red, add soup (to the right amount, too much is tasteless; too little bean powder is easy to fall, the soup is sticky) slightly boiled, fished out of the bean dregs, green garlic, cabbage, celery and then put into the soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper, salt, ginger, garlic, burn through the flavor, fished into a deep dish or lotus leaf bowl. Pour the sliced meat into the slightly boiling pot of original soup sauce (the soup should be slightly boiling. If the soup is not boiling, the bean flour will fall off; if the soup is wide open, the meat slices will age easily). Use chopsticks to gently disperse, just cooked, poured in the assembly of material in the plate or bowl, sprinkle with dried chili pepper, pepper, followed by a drizzle of boiling oil, so as to have a more intense spicy flavor.

Method 3

Ingredients

Main Ingredients

Beef Tenderloin (250 grams), Lettuce (100 grams), Soybean Sprouts (100 grams), Dried Chili Peppers (10 pieces), Peppercorns (1 tablespoon), Ginger (3 slices), Scallions (2), Garlic (3 cloves)

Marinade: Light Soya Sauce (2 tablespoons), Wine (1 tablespoon), Powdered Rice Cake (1 tablespoon), Egg White (1 tablespoon), Sugar (1 tablespoon). seasoning: oil (3 tablespoons), chili oil (3 tablespoons), soy sauce (1 tablespoon), chicken broth powder (1/2 tablespoon), pepper powder (a little)

Making

1: Wash the beef tenderloin, slice thinly against the grain, add the marinade ingredients, and leave to marinate for 15 minutes; dice the dried chili peppers, chop the ginger and garlic, and slice the scallions.

2

2, lettuce peeled and washed, cut into thin slices on the diagonal; soybean sprouts to remove the old roots washed, blanched into the boiling water, fished out of the cold water drained.

3, take a large bowl, first in the bottom of a layer of soybean sprouts, and then a layer of lettuce slices.

4: Heat 3 tablespoons of the oil, add 1 tablespoon of the peppercorns and sauté. Remove and discard the peppercorns, and stir-fry the ginger, garlic, green onion, and dried chili peppers in the oil.

5. Stir in 2 cups water and bring to a boil. Add 3 tablespoons chili oil, 1 tablespoon soy sauce and 1/2 tablespoon chicken broth mix to taste.

6: Stir in beef slices and cook until meat is browned, then remove from heat.

7: Pour the poached beef into a large bowl and top with the lettuce and soybean sprouts.

8: Sprinkle 1 tablespoon pepper and green onion on top and serve.