Boiled beef is a famous traditional dish, belonging to Sichuan cuisine. The main ingredient is lean beef. Because the beef slices in the dish are all cooked with spicy soup, it is named boiled beef. Let me explain it to you in detail.

The practice of cooking beef

Preparation of ingredients: Slice a piece of beef tenderloin against the grain of meat, wash and cut a piece of Chinese cabbage, cut dried peppers, and keep chopped green onion, Jiang Mo and garlic for later use.

Beef with Chinese sauerkraut: put the cut beef into a bowl, add salt, soy sauce, pepper, egg white and starch, stir well and marinate for 10 minute.

Start cooking: pour water into the pot, add some salt, add Chinese cabbage, cook for five minutes, remove the water and put it in a bowl.

Pour peanut oil into the pot, add pepper, pepper, dried pepper and Jiang Mo Zhixiang, pour Pixian bean paste to stir-fry red oil, add a piece of chafing dish bottom material, add appropriate amount of water, add monosodium glutamate and chicken powder to taste, cook beef until it is 80% cooked, pour it into a bowl, sprinkle with pepper noodles, pepper, garlic and white sesame seeds, and pour it on the pot after the oil is hot.