Sichuan cuisine -- boiled beef(chuan cai shui zhu niu rou )

Sichuan cuisine -- boiled beef

Introduction:

"The classic Sichuan cuisine -- the beef version of boiled sliced meat, tastes just as classic."

Production steps:

Step 1: slice the beef.

Step 2: add seasoning a to the bowl.

Step 3: marinate for 10 minutes.

Step 4: clean the rape.

Step 5: wash the rape and cook it in a pot.

Step 6: take it out and put it in the bottom of the big bowl.

Step 7: cut onion, ginger and garlic separately.

Step 8: heat the oil and add a little ginger powder to the pan.

Step 9: add Pixian Douban and chili powder to stir fry the red oil.

Step 10: add 500ml water and half of onion and garlic.

Step 11: the fire starts.

Step 12: put in the cured beef.

Step 13: spread and cook until the meat turns white.

Step 14: put the rape in a big bowl.

Step 15: Sprinkle the rest of the onion and garlic, pepper powder, pepper particles.

Step 16: heat the peanut oil in the frying spoon.

Step 17: add dried pepper and fry into chili oil.

Step 18: pour the fried chili oil on the meat slices.

Materials required:

Beef: 250g

Rape: 250g

Starch: 10g

Five spice powder: 5g

Peanut oil: 10g

Dry red pepper: 5g

Water: 500ml

Note: this dish highlights the Ma and spicy, so Ma pepper, pepper dosage to more. The bottom vegetables can be various, such as cabbage and so on. The meat slices must be marinated for a period of time after grasping well, so that they taste good.

Production difficulty: Advanced

Process: boiling

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Chuan Cai Shui Zhu Niu Rou