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

Sliced Beef in Hot Chili Oil

Introduction:

Production steps:

Step 1: slice the beef not along the muscle (as shown in the picture)

Step 2: put it into a bowl, add water and soybean powder, stir well, and then repeatedly pinch and pat the beef with hands to make more water and soybean powder into the beef. Add a small amount of soybean flour and water for many times. You don't need anything in the tender meat flour at all. There will be tender and smooth beef, but it takes longer to grasp

Step 3: pot into oil, first put pepper and dried pepper, add garlic, celery, lettuce, salt, stir fry 7 mature pot, put soup bowl bottom

Step 4: stir the dried pepper in the pan, take it up and chop it down

Step 5: leave oil in the pan, add dried pepper in turn, stir fry with ginger, garlic and bean paste until fragrant

Step 6: add appropriate amount of water (soup is better)

Step 7: after the soup is boiled, add beef, cooking wine, pepper and soy sauce

Step 8: cook the sliced beef until it's 7 mature. Pour the soup into a bowl. Add the pepper and garlic

Step 9: heat the oil in the pan and pour it on the garlic and pepper. Then pour it over the whole bowl and put on the coriander

Materials required:

Beef fillet: right amount

Celery: moderate

Garlic sprouts: right amount

Lettuce: moderate

Ginger and garlic slices: appropriate amount

Garlic: right amount

Cooking wine: moderate

Soybean powder: appropriate amount

Pepper: right amount

Douban: moderate

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Old style: moderate

Note: knead the beef and put it in the refrigerator for half an hour to an hour. If you don't put it in the refrigerator, add a few drops of salad oil to avoid water loss! Please don't grab a large amount of beef, slow down, just don't stir the pot, after the beef changes color, turn over one side! Coriander, celery and scallion can be put above and below. I think these are floating clouds. It's the king to be really spicy and tender! Extra ~ I don't have MSG in my kitchen, chicken essence and tender meat powder. If you like MSG, please add some additives before cooking!

Production difficulty: simple

Process: boiling

Ten minutes: Making

Taste: medium spicy

Chinese PinYin : Shui Zhu Niu Rou