Spicy and delicious [boiled beef]

Overview

How to cook Spicy and delicious [boiled beef] at home

Tags

• hot dishes
• sichuan cuisine
• beef tenderloin
• chicken essence
• cinnamon
• dried chili powder
• fermented glutinous rice juice
• ginger powder
• lettuce
• minced green onions
• old soy sauce
• star anise
• tempeh
• zanthoxylum bungeanum
• fragrant leaves
• minced garlic

Ingredients

Steps

1. 1 One piece of lettuce, cut into segments, peel off the skin, cut into slices first, then cut into shreds, set aside. Cut the beef tenderloin into thick slices first and then into thin slices. Be careful not to cut into straight slices, as this will make you unable to bite. Add an appropriate amount of salt and mix well, then add dark soy sauce and fermented glutinous rice juice and mix well, then add an appropriate amount of cornstarch and mix well, finally add an appropriate amount of salad oil and mix well to avoid sticking in the pot, and marinate for 30 minutes.

   

2. 2 Heat the pot, add an appropriate amount of dried chili peppers, and stir-fry over low heat to dry up the water. When the water in the dried chilies is almost dry, add the peppercorns, star anise, cinnamon and bay leaves and stir-fry together until the water is released. Do not stir-fry until fragrant. Stir-frying until fragrant will make it less spicy. Beat the sauteed dried chili peppers, Sichuan peppercorns and spices into powder several times and set aside.

   

3. 3 Heat the pot, add rapeseed oil, and heat the oil until red. Add the bean paste and stir-fry until fragrant, add an appropriate amount of minced garlic, minced green onions, and minced ginger over low heat and stir until fragrant, then add an appropriate amount of dried chili powder, Sichuan peppercorns, and tempeh and stir-fry together. After sautéing, pour an appropriate amount of stock, add an appropriate amount of salt and pepper, then add an appropriate amount of dark soy sauce, and cover the pot. Simmer over low heat for 10 minutes to bring out the spiciness of the chili pepper and the numbing flavor of the Sichuan peppercorns.

   

4. 4 After 10 minutes, add shredded lettuce and cook. After cooking, take the shredded lettuce and residue into a bowl. Scatter the beef slices, pour in the fermented glutinous rice juice and stir-fry evenly. Bring to a boil again, turn off the heat, soak the beef until cooked, take out the beef and pour it on the lettuce. Bring the soup to a boil again, add an appropriate amount of chicken essence, thicken it with an appropriate amount of cornstarch to a suitable consistency, burn the soup on the beef, then sprinkle with beaten mixed chili powder, cover with scallions, pour a spoonful of boiling oil, and it's delicious.

   

5. 5 Finished product pictures