Boiled beef

Beef 300g. You can choose beef tenderloin, upper brain, cucumber strips and other parts to make boiled beef. The meat is tender.

"Cut beef and sheep crosswise and cut chicken vertically" means that when cutting beef and mutton, you should cut across the grain of the meat, and when cutting chicken, you should cut along the grain. Beef should be cut crosswise, because there are many tendons in beef, and they are mixed along the meat fibers. If you do not observe carefully and cut along the way, many tendons will remain intact, making it difficult to chew the fried shredded beef. Cut the beef crosswise into large slices of about 0.2 cm.

Add 2 grams of salt to 30g of beer. After all the salt has melted, pour it into the beef slices. Doing this softens the beef fibers and tenderizes the meat, and also replaces the role of meat tenderizer.

$Boiled beef step 3$

Pour the beer into the beef and mix evenly (if there is no beer, use water starch, cooking wine, and salt to marinate for more than two hours, then add a spoonful of oil and mix well).

After the beef has absorbed the beer liquid, add 2 tablespoons of whole egg liquid.

Add another tablespoon of dry starch and mix well. You can also add a small spoonful of cooking oil or cane pepper oil. The oil can lock in moisture and make the meat slices moist. Adding cane pepper oil will make the numbing taste stronger.

Add 100g oil to the pot.

Add 100g oil to the pot. When the oil is hot, add onion slices, ginger slices, garlic slices, and fresh red pepper shreds.

Stir-fry for a while to bring out the aroma, then add a ready-made braised beef bun (if not available, you can use 6 dried chili peppers, 3 bay leaves, 30 peppercorns, 1 aniseed, 1 cardamom, 1 strawberry (split with a knife), 1 small piece of cinnamon, and 1 pinch of fennel). After sautéing over low heat for 3 minutes, add two tablespoons of Pixian bean paste.

When the red oil is fried, turn up the heat, add a small capful of green peppercorns and turn off the heat immediately (30 pieces),

Strain the spices through a slotted spoon, leaving the red oil in the bowl.

Do not put oil in the pot, add the remaining beer and a bowl of water (300g). Then pour in the spices you just filtered, bring to a boil over high heat, and add half a spoonful of Qixian bean paste. Simmer over low heat for 5 minutes.

Blanch the bok choy and cut into sections, blanch the tofu skin and cut into thick strips. Squeeze the water out of the blanched cabbage and put it into a suitable basin. You can also add some blanched yellow and mung bean sprouts, cabbage, or stir-fry some celery, king oyster mushrooms, lettuce and other vegetables with spicy black bean sauce.

Remove the spices from the wok, put the shredded tofu in the soup and cook for about 1 minute, take it out and place it on top of the pak choi.

After the pot is boiled, add the marinated beef and cook until the pot is boiled and the beef is tender. Don't cook it for too long, otherwise the meat will not be tender enough.

Immediately after the pot boils, take out the meat and place it in the basin of the base dish. Boil the soup for another 1 minute and pour into the beef basin. Put 2 to 30 green peppercorns on the beef. If you want it to be spicy, you can also add some chili powder.

Add the red oil you just poured out into the pot (I only added half of the red oil, you still have to add all the red oil if you want it to look good), heat it over medium heat, add the small dried chili peppers that have been seeded and cut into small circles, and fry briefly. Pour the hot oil in the pot over the green peppercorns in the basin while it is still hot.

$Boiled beef step 17$

Sprinkle with chopped chives or coriander and serve.

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