Let me explain to you the most authentic and traditional Sichuan cuisine boiled beef.
The ingredients must be beef tenderloin, and only this part of beef is suitable for fast cooking. Let's start with one copy.
200g of beef tenderloin, celery100g, garlic sprout100g, and lettuce tip150g are cut into 2-inch-long sections along the stem. Chop ginger10g, garlic10g, 20g of bean paste, 200g of salad oil (consumption100g), 5g of dried pepper15g, 5g of dried pepper, 2g of pepper noodles, 3g of soy sauce, and a small amount of monosodium glutamate chicken starch.
First, slice the beef into a bowl, add 1 g salt, half an egg white and a tablespoon of cooking wine, and grab it evenly. This process is very critical and directly affects the taste of the dish. It is better to grab more time properly so that no moisture can be seen on the beef noodles. Then add half a tablespoon of dry starch and mix well.
Stir-fry dried Chili and dried Zanthoxylum bungeanum in a pot, remove and chop with a knife. This is called knife-edge Chili!
Heat the wok on the enlarged fire, and heat it with 20 grams of salad oil. Put the chopped garlic, celery and lettuce tips in the wok and fry them quickly. Enlarge the wok into a sea bowl. This is called the base material. Wash the pot, set fire to heat it again, put all the remaining oil in, heat it to 60%, then pour the coded beef and push it gently until the beef is completely separated and does not stick to the pot. Pick it up for later use. This process is called smooth beef, and the time should not be too long. The control of the temperature and oil temperature is very particular. The average person will make do.
Heat 50 grams of oil in the pot, add bean paste and stir-fry until fragrant. Stir-fry slowly, but there is no hurry. Add ginger and garlic to stir-fry slightly, add 250 grams of water to boil, add pepper noodles, monosodium glutamate and chicken essence, and soy sauce to taste. At this time, it will be normal. Use a spoon to taste it, mainly salty. After adjusting according to personal taste, pour the fried beef in and cook it for half a minute (the beef will get old after a long time). Then mix the bean powder with a little water into a milky shape and pour it in a circle, thicken the pot and pour it into the sea bowl. Be careful not to thicken it too dry, otherwise it will not be fresh, and the bottom dish will not taste good.
In the last step, the chopped pepper is evenly sprinkled on the cooked beef. Set the pot on fire again, add 50 grams of oil, heat it to 80% oil temperature, and gently pour it on the beef (subject to the snorting sound). Finally sprinkle with chopped green onion and serve!
The practice of boiling shredded beef can refer to this standard.
Boiled beef is a classic traditional masterpiece of Sichuan cuisine. Its characteristics are hemp, spicy, fresh, fragrant and tender! Very delicious. Especially when this winter comes, if you eat a few pieces, you can get hot air from all over your body!
The above is purely hand-played. If you have any questions, ask again.