Key points: the beef slices should be cut evenly, and the hot soup pot should be slippery until the color turns white and the meat becomes old after being heated for too long.

Materials?

200 grams of lean beef

2 lettuce tips

Soybean sprouts 150g

2 pieces of garlic

Ginger 1 small pieces

2 tablespoons Pixian bean paste

2 tablespoons dry starch

Pepper noodles according to personal taste

Dried Chili noodles according to personal taste

A little chicken essence

Pepper.

rap oil

300ml water (adjusted according to the size of the bowl and the amount of ingredients)

Boiled beef (authentic Sichuan style)?

Wash the beef and cut it into thin slices about four or five centimeters long and 2.5 centimeters wide.

Add dry starch, a little salt and chicken essence and mix well (beef itself has moisture and does not need to be added with water. If it is not stirred well, drop a few drops of water or light soy sauce.

Slice ginger and chop garlic.

Lettuce tips with roots and leaves cut into thick slices

Then cut into small pieces of about 6cm.

Blanch lettuce and soybean sprouts separately in boiling water (I left some Flammulina velutipes at home, so I put them together).

After cooking, take it out and drain it.

Spread the vegetables in a large bowl and put the cooked pork slices in it. Below the bean sprout shop, above the green vegetable shop.

Pour the oil after the pan is hot, and the oil should be a little more. It is 2-3 times that of cooking at ordinary times. When the oil is seven minutes hot, add ginger slices and stir fry.

Add pepper again immediately.

Stir-fry twice, then add bean paste and stir-fry a few times.

It takes a lot of oil to explode incense. Put a little chicken essence.

Add water. After the water is boiled, pick up the beef slices with chopsticks and put them down one by one. Spread it out quickly after putting it away, and turn off the fire immediately after changing color.

Pour the soup and meat into a large bowl covered with vegetables.

Sprinkle a layer of dried Chili noodles

Spread a layer of minced garlic

Wash the pan, heat it, pour in rapeseed oil, and pour the oil on Chili noodles and minced garlic when it is 90% hot. The amount of oil is usually the amount of fried vegetables. )

Sprinkle another layer of pepper noodles

When eating, turn it over twice with chopsticks and you can eat it.

skill

1, the selection of beef is very important, and the meat without muscle, skin, oil and fat is the best. From the position, the best meat should be chosen in the hind legs of cattle. ?

2, beef slices should be cut evenly, the hot soup pot should be slippery until the color turns white, and the meat is heated for too long to get old. Don't worry about undercooking. Put the meat in the pot and turn off the heat as soon as it changes color. ?

3, the side dishes are not very particular, anything can be, mainly coniferous vegetables, the most common dishes are soybean sprouts, lettuce tips, garlic seedlings, celery and so on. ?

I didn't add salt because douban has salty taste. You can put more in the heavy taste. ?

5. Dried Chili noodles and Chili noodles are increased or decreased according to their own tastes. There are children to eat at home, so there are few dried peppers. Usually eating by yourself will be covered. ?

6. Finally, oil skimming is the key, don't omit it?

7. If you are afraid of spicy, you can buy Chili noodles that are not spicy or slightly spicy. You can control your spicy degree.