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

Sliced Beef in Hot Chili Oil

Introduction:

"I don't know when I've ordered boiled beef every time I go to a restaurant. I'm not tired of it. Every time my dad said, "every time you order boiled beef, you're not creative. You eat so much and you still eat it.". I don't know why, but I love boiled beef. The cooking method and ingredients of boiled beef vary from restaurant to restaurant. There are bean sprouts, vermicelli, lettuce and white mushroom. This authentic Sichuan dish has changed since it was introduced into Shanghai, with subtle changes according to the local taste. Since I started cooking myself, I've promoted my fat boiled beef to the top of my signature dish. Every time there is a major event at home, a dinner party or a new year's day, this dish is indispensable and is cleaned up every time. Fat style boiled beef is based on the traditional boiled beef, with a little improvement according to the demand. If you like, you can try it. "

Production steps:

Step 1: wash beef tenderloin, slice and drain

Step 2: add soy sauce, cooking wine, a little sugar, a small spoonful of oil starch, mix well and sizing

Step 3: wash the bean sprouts, add water and set aside, soak the vermicelli, chop the scallion, garlic and cut the pepper into small pieces

Step 4: heat up the cooking oil, add beef slices, stir fry quickly, change color on the surface, pick up immediately, do not stir fry

Step 5: add a small amount of oil into the oil pan, add chili sauce and stir fry until fragrant

Step 6: stir fry the bean sprouts

Step 7: add 2 spoonfuls of soy sauce, 1 teaspoon of sugar, add a large bowl of boiling water, cook a little, put in the vermicelli, cook for a few minutes, wait for bean sprouts and vermicelli to taste, take out and put in the bowl

Step 8: after the soup is boiled, put the beef slices into the pot, and then add salt and sugar

Step 9: bring the water to a boil again and pour into a bowl

Step 10: wash the pan, wipe dry, pour in a small amount of oil, stir fry pepper and dried chilli, pour on the beef slices

Step 11: Sprinkle the onion and pepper on the surface evenly

Materials required:

Beef fillet: 200g

Soybean sprouts: 200g

Fans: a bunch

Onion: one

Garlic: 5 petals

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Starch: right amount

Oil: 3 teaspoons

Soy sauce: 3 tsp

Cooking wine: 1 tsp

Chili sauce: 1 tsp

Sugar: 1 tsp

Salt: 1 tsp

Note: 1. I like to stir fry the sliced beef before cooking. It doesn't take long to stir fry the first time. When marinating the beef, I need to put in water (that is, liquid such as soy sauce) and oil. The beef will slowly absorb the liquid and fry it very tender. 2. Bean sprouts and vermicelli can be cooked for a while to taste better. This can be modified according to personal preference

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Shui Zhu Niu Rou