Practice 1 of boiling beef

Preparation materials: beef tenderloin 150g, several pieces of lettuce leaves, celery 30g, green garlic 20g, Jiang Mo 2 tsps, minced garlic 2 tsps, chopped green onion 1 tsp, Pixian watercress 2 tsps, dried pepper 20g, pepper 15g, salt/kloc-5g.

Start making:

1. Wash the lettuce leaves. Cut beef tenderloin into slices about 5cm long and 3cm wide, mix well with soy sauce, cooking wine, salt and water starch, and put it in a bowl for later use.

2. Dry and stir-fry the pepper in an oil-free hot pot, take it out, put it on a chopping board, and grind it into powder with a rolling pin for later use.

3. Heat the oil in the pot, add Pixian bean paste and stir-fry until fragrant, and stir-fry red oil. Add broth and cook slightly, remove the bean paste residue, and add salt and chicken essence to taste. Blanch celery, green garlic and lettuce leaves in the soup, remove them and put them in a bowl. Pour the sliced meat into the slightly opened original soup pot and gently disperse it with chopsticks.

4. When the beef slices are cooked, take them out, pour them into a bowl covered with lettuce leaves, pour a proper amount of soup in the original pot, and then sprinkle with minced pepper, Jiang Mo, minced garlic and chopped green onion.

5. Re-start the pot, heat the oil, turn off the fire (or turn off the fire after the oil is hot) and put it into the dried Chili section. When the Chili section just changes color, pour the hot oil in the pot and the Chili section together on the raw materials in the bowl, and you're done with a bang.

Tip: When cooking this dish, the fire at home must be strong enough to make the soup boil quickly. In addition, you must use beef tenderloin to taste good.

Method 2 of boiling beef

1) Food preparation

250g of beef, 1 root lettuce, 250g of bean sprouts, 1 thick louver, appropriate amount of soda water, appropriate amount of starch, appropriate amount of oil, appropriate amount of scallion, 20g of dried pepper, a handful of pepper granules, 30g of Pixian bean paste,10g of soy sauce, 5g of salt.

2) manufacturing steps

Step 1: Cut the beef into thin slices, then soak it in soda water for a while. There is no soda water at home, so you don't have to buy it deliberately. Just use water. After soaking, put the beef slices in another bowl, add appropriate amount of water and starch. So that each piece of beef can be evenly hung with starch slurry, and the beef should be grabbed in one direction as far as possible.

Step 2: Peel the lettuce and cut it into pieces. Wash the bean sprouts after removing the roots. Cut the thick louver into strips and chop the Pixian bean paste.

Step 3: Pour the oil into the pan. When the oil is hot, add the scallions, dried peppers and pepper granules. After frying, pour the chopped Pixian bean paste and stir-fry the red oil. When you smell the fragrance, you can pour water into a pot. When the water boils, add soy sauce and salt. After adding the seasoning, stir the seasoning evenly with a spoon.

Step 4: Put the bean sprouts, lettuce and thick louver into the pot in order. When these three dishes are all cooked, take them out and put them in the last bowl to make the base. Add some powder to thicken the pot, and turn off the heat when the soup boils again. Pour the soup into a bowl filled with vegetables.

Step 5: Pour the oil in a hot pan, and when the oil is hot, pour the beef slices in and stir fry. Stir-fry the beef until it changes color, then turn off the fire and spread it on the top of the bowl. Then add Chili noodles, dried Chili segments, chopped green onion and minced garlic to the bowl. Finally, pour a spoonful of hot oil, and you can serve it on the table. Friends who like coriander can add coriander after pouring hot oil.

3) Tips

1 tips on cutting meat: be sure to look at the texture of the meat. As the old saying goes, cross-cutting cattle and sheep and vertical cutting pigs. So when we cut beef, we should cut it against the texture of beef. If you cut along the texture of beef, the cooked beef is not only not so tasty, but also easy to chew.

The practice of this dish is also applicable to boiled meat slices and boiled fish. Finally, the step of pouring hot oil is indispensable, which can be said to be the finishing touch of the whole dish, and the ingredients inside will explode at the moment of contact with hot oil.