Boiled beef

Overview

This dish looks red and fiery, tastes numb, spicy, fresh and fragrant. The meat slices are tender and easy to chew, the vegetables are fresh and tender, and the soup is red and shiny. It is a very classic Sichuan dish. Every time I see that bowl of red and spicy meat, my mouth is watering, and it always tempts me to eat an extra bowl of rice. It is actually not difficult to make such a popular dish at home, and it is easier to follow your own preferences. For example, if you like to eat meat, add more meat... I highly recommend everyone to try it at home

Tags

• hot dishes
• meat dishes
• children
• old man
• sichuan cuisine
• winter recipes
• lunch
• famous dishes
• beef
• cabbage
• dried chili pepper
• garlic
• onions
• zanthoxylum bungeanum

Ingredients

Steps

1. 1 Prepare ingredients. One piece of beef (beef tenderloin is best) and an appropriate amount of cabbage. Appropriate amount of dried chili pepper, appropriate amount of Sichuan peppercorns, appropriate amount of green onions, and appropriate amount of garlic.

   

2. 2 Remove as much fascia as possible from the beef, then cut into 3cm-sized and 2mm-thick slices. Slice the cabbage with a diagonal knife and tear the cabbage leaves into large pieces with your hands. Cut the dried chilies into sections, cut the green onions into sections, mince the garlic and set aside.

   

3. 3 Add a small spoonful of cooking wine, an egg white, and a large spoonful of cornstarch to the beef and mix well with your hands, then pour in a spoonful of cooking oil, mix evenly, and marinate for 20 minutes.

   

4. 4 Pour a small spoonful of cooking oil into the pot, then add the dried chili peppers and Sichuan peppercorns into the pot and stir-fry over low heat. Stir-fry until the peppercorns are mature and the dried chili peppers are bright red, then turn off the heat.

   

5. 5 Add the peppercorns and chili peppers to a bowl, then crush and set aside.

   

6. 6 Pour an appropriate amount of cooking oil into the pot. When the oil is hot, add a large spoonful of Pixian bean paste and scallions, and stir-fry until red oil comes out.

   

7. 7 Pour appropriate amount of soy sauce and hot water into the pot, and bring to a boil over high heat.

   

8. 8 Add the bok choy to the pot and cook for two minutes until cooked through, then remove to a large bowl.

   

9. 9 Add the beef slices to the pot and shake the pot gently. (When the beef is first put into the pot, be sure not to stir it. After a minute or so, wait until the beef is set before stirring, otherwise it will be easy to de-slurry)

   

10. 10 Cook until the beef slices unfold and the meat turns white.

    

11. 11 Season with a little salt and chicken essence, then pour the beef and soup into a large bowl with cabbage.

    

12. 12 Sprinkle the Sichuan peppercorns and minced chili peppers over the beef, and sprinkle a little minced garlic.

    

13. 13 Pour a little cooking oil into the pot, turn off the heat when the oil starts to smoke, and then pour it over the beef.

    

14. 14 Sprinkle with a few scallions and serve.