1. Soybean sprouts should be blanched in boiling water and then spread on the bottom of a bowl. Soybean sprouts that have not been boiled will have a strong beany smell and will be difficult to eat.
2. Use the back of a knife to pat the beef to loosen its fibers, then slice it and marinate it with egg white and cornstarch to make the beef more tender.
3. Saute the peppercorns with oil until fragrant, then discard them, otherwise they may taste spicy if you accidentally eat them. After the boiled beef is cooked, sprinkle with peppercorns to increase the numbing taste.
4. Place the lettuce slices at the bottom of the bowl and pour in the boiled beef. It will be cooked quickly and does not need to be boiled.
5. Don’t put the beef in the pot too early, otherwise it will be too old. Boil the spicy soup first, then add the beef, stir it up and scald until cooked.
Method 2
Ingredients
150 grams of beef, 50 grams of onions and garlic, 6 grams of dried chili, 1 gram of Sichuan peppercorns, 2 grams of salt, water-adjusted starch 20g, 20g bean paste, 15g soy sauce, 10g sesame oil, 25g refined oil, 5g ginger, 20g cooking wine, appropriate amount of stock.
Steps
Steps
Specific operations
Step 1
Cut beef into slices and cut onions into sections .
Step 2
Put the bean paste into the hot pot and stir-fry until fragrant. Pour the soup stock into the pot, add beef slices and green onions.
Step 3
Cook in the pot for 3 minutes. Add seasonings and collect the juice.
Method 3
Materials
250g beef tenderloin, 150g green garlic, 150g cabbage heart, 100g celery heart, 15g dried chili, Pi 40 grams of county watercress, 200 grams of clear oil, 15 grams of soy sauce, 1 gram of chicken essence, 10 grams of ginger slices, 15 grams of garlic slices, appropriate amounts of water bean powder and clear soup.
Steps
Steps
Specific operations
Step 1
Cut the beef into 5 cm long, 3 Millimeters wide slices, put into a bowl, season with soy sauce, cooking wine, and mix with water bean flour.
Step 2
Wash the green garlic, cabbage, and celery, and cut them into 6.5 cm long segments and pieces respectively.
Step 3
Heat the oil in the pot and fry the dried chili peppers and Sichuan peppercorns until they turn brown (do not fry until they are burnt, as long as they are fragrant), remove and chop finely.
Step 4
Put green garlic, cabbage, and celery into the pot, stir-fry until raw, and serve on a plate.
Step 5
Heat the oil in the pot, stir-fry the Pixian bean paste until red, add soup (appropriate amount, too much will be bland; too little soybean flour will easily fall off, and the soup will (the juice is thick), cook for a while, remove the bean paste, put the green garlic, cabbage, and celery into the soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper noodles, salt, ginger slices, and garlic slices, cook until the flavor is thorough, and remove into a deep plate Or in a lotus leaf bowl.
Step 6
Pour the meat slices into the original soup pot that is slightly open (the soup should be slightly boiled. If the soup is not boiled, the soybean flour will fall off; if the soup is wide open, the meat slices will become stale easily. ).
Step 7
Use chopsticks to spread it lightly, pour it into a plate or bowl with ingredients as soon as it is cooked, sprinkle with dried chili powder and Sichuan peppercorn powder, and then pour boiling oil. Give it a stronger spicy flavor.