Boiled beef

Overview

Spicy and fragrant, it is appetizing and goes well with rice.

Slice the beef tenderloin, paying attention to the direction and thickness of the cuts. After cutting, pat it with the back of the knife to loosen the fibers. (It’s okay not to take pictures)
Mix the chicken powder, cooking wine and starch thoroughly, pick up the meat slices and marinate for a while.
Wash the bean sprouts and drain the water. Wash the rapeseed and cut into sections
Blanch the bean sprouts and rapeseed in water and put them in the bottom of a bowl and set aside.
Pour the marinated beef into the hot oil, remove and set aside. This shortens the cooking time and makes the meat tenderer.
Heat oil in a hot pan, stir-fry Pixian hot sauce until fragrant, add green onion, ginger powder, stock (or water), light soy sauce, cooking wine, and salt and mix thoroughly. The amount of stock depends on the size of the final bowl.
Add the meat slices and cook for a while.
Pour the soup and meat slices into the large bowl where the bean sprouts and rapeseed have been laid.
Sprinkle a little chopped green onion and dried chili peppers on the surface, and pour the hot chili oil and sesame oil on top.