Sliced Beef in Hot Chili Oil(shui zhu niu rou )

Sliced Beef in Hot Chili Oil

Introduction:

"This dish is white, red, green and yellow. The color is simple and fresh. The beef is extremely fat and tender. It tastes sour, spicy and delicious. The sliced beef in boiled beef is not fried with oil, but boiled in spicy soup, so it's called boiled beef. "

Production steps:

Step 1: prepare the beef and clean it.

Step 2: cut the beef into 2 cm wide and 4 cm long slices and put them into a bowl.

Step 3: mix with cooking wine, salad oil, pepper and soy sauce.

Step 4: add the starch and stir evenly.

Step 5: heat the oil in the frying pan, fry the pepper and dried pepper until fragrant and brown red.

Step 6: take out the pepper and pepper, chop and set aside.

Step 7: prepare vegetables.

Step 8: clean the celery and cabbage heart, cut them into sections or pieces, remove the old roots of soybean sprouts and clean them.

Step 9: fry the cabbage, celery and soybean sprouts with the oil of fried pepper, and take them out for use.

Step 10: take a large bowl and put the fried soybean sprouts, celery and cabbage into the bottom of the bowl.

Step 11: cut garlic, onion and ginger into small pieces.

Step 12: add oil to the frying pan. When it is 60% hot, saute the minced green onion and ginger until fragrant. Add Pixian Douban sauce and stir fry.

Step 13: stir fry the red oil over low heat. Then add water and bring to a boil.

Step 14: hold the beef slices with chopsticks and put them down one by one. After putting, quickly disperse, turn off the heat immediately after changing color, add salt, chicken essence and seasoning.

Step 15: pour the soup and meat into a large bowl with vegetables.

Step 16: Sprinkle the chopped Chinese prickly ash and pepper, and then spread the garlic powder on a layer.

Step 17: wash the frying pan, heat it, pour in rapeseed oil, heat the oil 90%, and then pour it on the chili noodles and garlic.

Materials required:

Sirloin: 250g

Soybean sprouts: 50g

Cabbage heart: 50g

Scallion: 1

Ginger: 1 piece

Garlic: 6 petals

Dried pepper: 15

Pixian bean paste: 30g

Raw soy sauce: 1 tbsp

Cooking wine: 1 tbsp

Raw meal: 1 tbsp

Note: 1, the selection of beef is key, the best choice of beef tenderloin, more tender. 2. Pixian Douban has a salty taste. You can not put salt in it. You can put more salt in the heavy taste. 3. Beef slices should be cut evenly. Heat the soup pot until the color turns white and the meat turns old. 4. Add or subtract dried chili noodles and Chinese prickly ash noodles according to your own taste. 5. In fact, I don't pay much attention to side dishes. I can do anything I like.

Production difficulty: ordinary

Process: water

Production time: half an hour

Taste: spicy

Chinese PinYin : Shui Zhu Niu Rou