Boiled beef

Overview

Boiled beef is a famous Sichuan dish with strong local flavor. Boiled beef was selected into "Chinese Recipes" in 1981. It has a strong aroma and fresh and tender meat, highlighting the unique spicy, spicy and hot flavor of Sichuan cuisine. It is mostly eaten in autumn and winter. I used enoki mushrooms as ingredients, which are not only delicious but also nutritionally balanced.

Tags

• hot dishes
• beef
• chili
• chinese cabbage
• cooking wine
• enoki mushroom
• garlic
• light soy sauce
• onions
• pickled pepper
• pixian doubanjiang
• quail eggs
• water starch
• zanthoxylum bungeanum
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Remove the roots and wash the enoki mushrooms

   

2. 2 Prepare seasonings

   

3. 3 Cut the beef into thin slices and marinate with cooking wine, light soy sauce, salt, pepper, water starch and quail eggs

   

4. 4 Blanch vegetables

   

5. 5 Blanched Enoki Mushrooms

   

6. 6 Place the blanched vegetables and enoki mushrooms into a bowl

   

7. 7 Put oil in the pot, add Sichuan peppercorns and chili peppers

   

8. 8 Fry until fragrant and grind into powder

   

9. 9 After the oil is hot, add the pickled pepper and minced garlic

   

10. 10 Enter Pixian Doubanjiang

    

11. 11 Pour in white water and cook

    

12. 12 Add the marinated beef slices

    

13. 13 Wait until the beef is white and tender and ready to serve

    

14. 14 Put the chili and Sichuan peppercorns and the remaining minced garlic into a bowl

    

15. 15 Pour hot oil on the Sichuan peppercorns, and a fragrant bowl of boiled beef is served