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

Sliced Beef in Hot Chili Oil

Introduction:

"Boiled beef is a famous Sichuan dish with strong local flavor. Boiled beef was selected into Chinese cuisine in 1981. It has a strong flavor, fresh and tender meat, highlighting the unique flavor of Sichuan cuisine, such as spicy, spicy and hot. I used Flammulina velutipes as ingredients, which not only tastes delicious, but also has balanced nutrition. "

Production steps:

Step 1: remove the roots and wash the Flammulina velutipes

Step 2: prepare the seasoning

Step 3: slice the beef and marinate it with cooking wine, soy sauce, salt, pepper, starch and quail eggs

Step 4: blanch vegetables

Step 5: blanch Flammulina velutipes

Step 6: blanch the vegetables and Flammulina velutipes in a bowl

Step 7: put oil in the pot, add pepper and pepper

Step 8: Fry out the fragrance and grind it into powder

Step 9: heat the oil and add pickled pepper and minced garlic

Step 10: add Pixian Douban sauce

Step 11: pour in white water and cook

Step 12: add the marinated beef slices

Step 13: when the beef turns white, take it out

Step 14: put the pepper and pepper and the remaining garlic in a bowl

Step 15: pour hot oil on the pepper, a bowl of fragrant boiled beef out of the pot

Materials required:

Beef: 300g

Flammulina velutipes: 150g

Vegetables: 100g

Quail eggs: 2

Scallion: 20g

Ginger: 50g

Garlic: 100g

Salt: a little

Soy sauce: moderate

Cooking wine: moderate

Pepper: right amount

Chinese prickly ash: 1g

Pepper: 6g

Pixian bean paste: 40g

Pickled pepper: right amount

Starch: appropriate amount

Note: cut the beef slices evenly, slide the hot soup pot until the color turns white, then start the pot, and the heating time should not be too long to avoid the meat aging

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: spicy

Chinese PinYin : Shui Zhu Niu Rou