Boiled beef
Overview
The characteristics of boiled beef are: the meat is tender, fragrant and delicious, oily but not greasy, and hot and spicy. It is an excellent delicacy to accompany wine and rice.
Tags
Ingredients
Steps
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Take out the slightly frozen beef, cut it into thin slices, put it into a plate, add salt, chicken essence, white pepper, light soy sauce, cooking wine, water starch, and peanut oil and marinate for half an hour. Break up the rapeseed, clean it, drain the water, cut the green onion into sections and mince, peel the garlic, leave a few garlic cloves, mince the rest, mince the ginger, and cut the red pepper into sections;
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Heat oil in a pot over low heat, add onion segments, garlic cloves, and ginger slices and stir-fry until fragrant. Add Pixian bean paste and stir-fry until red oil appears. Add mature vinegar, light soy sauce, and white sugar and stir-fry for a while. Pour in water and add concentrated chicken juice;
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After the red oil soup is boiled, add the drained rapeseed until it is cooked, take it out with chopsticks and put it on the bottom of the soup pot. After the water boils again, add the marinated beef. Use chopsticks to spread the meat. When it boils, take it out of the pot. Pour the beef and soup into the soup pot (the soup should not cover the beef);
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Sprinkle minced green onions, minced garlic, dried red pepper segments, and Sichuan peppercorns on top of the beef. Heat the oil in a separate pot and pour the hot oil on top.
