Boiled beef
Overview
This dish is a typical traditional Sichuan dish. It is cooked through boiling and has the characteristics of numbing, spicy, hot, tender, and crispy. It is deeply loved by the people and can be used for general meals. It can also replace the main ingredients such as pork, fish, yellow throat, hairy tripe and other dishes
Tags
Ingredients
Steps
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Prepare all the ingredients, Sichuan peppercorns, chili peppers, minced garlic and 2:1:1 green bamboo shoot tips, celery, minced garlic
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For sizing, use salt, cooking wine, and sizing for beef slices, then mix with water starch to make the sizing (the water starch can be heavier, because there is no need to blend the starch when cooking the meat slices)
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Make knife-edge chili peppers; put a small amount of salad oil in the pot, then add dried chili peppers and dried Sichuan peppercorns, stir-fry over low heat until fragrant, pour into a cutting board and let cool until processed into fine powder
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Put an appropriate amount of salad oil into the pot and fry the green bamboo shoot tips, celery and garlic sprouts at high temperature. Add salt during the frying and put it on the bottom of the soup bowl
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For the final cooking, put about 50g of salad oil in the pot and heat it until the oil temperature reaches the point where green smoke comes out. Add the watercress and stir-fry until fragrant. Add water, cooking wine, soy sauce and MSG. Heat until boiling. Disperse the pork slices in the pot and wait for them to gelatinize in the pot. When the meat slices are just cooked, put them in a soup bowl
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Sprinkle the chili pepper into the bowl, and sprinkle the minced garlic on the top (do not sprinkle the chili pepper around, it should be directly above). Continue to put salad oil in the pot and heat it to high, pour it on the chili pepper several times
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This dish is enough
