The boiled beef that you eat outside looks like an oily piece (and I don't know if it's gutter oil), and every time I eat it I have to have a bowl of water to put the meat in for a little bit, but then it's just not flavorful, and it's more like boiled vegetables. But it's different when we make our own at home. We can change the side dishes, add whatever we want, and put in as much oil as we want. You don't have to eat boiled beef with gutter oil or shabu-shabu anymore.

How to make boiled beef

Step by step

1

Clean and slice the beef. Cut green onion into pieces, ginger into slices, and garlic into slices.

Step

2

Put it into a container, add cooking wine, soy sauce, dark soy sauce, salt, and scrub it well with your hands.

Step

3

Add 1 tbsp cornstarch and mix well.

Step

4

Clean mung bean sprouts and celery, blanch in boiling water. Put them on a plate.

Step step

5

Beef slices in the water nine apart when the water blanch until browned can be removed, long time easy to hard.

Step step

6

Place on blanched mung bean sprouts and celery.

Step by step

7

Heat the oil in a frying pan and stir-fry the red bean paste.

Step by step

8

Add green onion, ginger and garlic, stir fry the flavor, add water to boil, pour on the meat, sprinkle with chili.

Step step

9

Then sit in the pot to put a moderate amount of oil, hot, pouring in chili pepper on the noodles can be on the table. Spicy and fragrant boiled beef is ready.

The finished picture of boiled beef

Cooking tips for boiled beef

Tips

Blanch beef do not wait for the water to boil and then pot, color immediately fish out, long time meat is easy to get old.