Sliced Beef in Hot Chili Oil
Introduction:
"It's autumn. Although it's still muggy in the daytime, it's time to get some tonic. There are many ways to cook sliced pork. Sliced pork is a traditional dish of Sichuan cuisine. Almost every household in Sichuan can cook it, so there are many ways to do it. I am a typical northerner. I love and have no choice for boiled meat. I love the spicy taste, but I still can't enjoy the spicy stimulation. For those friends who don't like meat and like spicy stimulation, boiled meat is a good choice. I believe you will learn and like boiled meat slices. "
Production steps:
Step 1: cut beef tenderloin into large slices about 0.3 mm thick
Step 2: marinate with cooking wine, starch, salt and a little edible oil for 15 minutes.
Step 3: wash the lettuce and tear it into pieces by hand.
Step 4: slice the onion, ginger and garlic, cut the dried pepper into sections, stir fry a handful of Chinese prickly ash in the pot, grind them with a rolling pin after they are scorched, use Pixian chili sauce, Chinese prickly ash and hemp pepper for standby.
Step 5: heat the cooking oil, add onion, ginger, garlic and stir fry until fragrant.
Step 6: add dry pepper, Zanthoxylum bungeanum and pepper, stir fry to get fragrance.
Step 7: stir fry Pixian Douban until red oil is obtained.
Step 8: cook the cooking wine.
Step 9: season the soy sauce.
Step 10: add water and bring to a boil.
Step 11: pour in the lettuce and bring to a boil.
Step 12: blanch the lettuce, take it out and lay it in a bowl.
Step 13: put the marinated meat slices into the pot, spread them with chopsticks, and add salt, chicken essence and sugar to taste when the meat slices are boiled until they disperse and change color.
Step 14: pour the sliced meat and the soup into a large bowl with lettuce. Sprinkle the shredded prickly ash on the sliced meat. Sprinkle the minced garlic and onion on the sliced meat.
Step 15: wash and dry the pan, add 20 grams of oil, heat until 90% hot (smoke), and then pour the hot oil evenly on the meat slices.
Materials required:
Beef tenderloin: 500g
Lettuce: 250g
Scallion slice: appropriate amount
Garlic slices: appropriate amount
Dried pepper: 8
Pixian chili sauce: 3 teaspoons
Pepper: right amount
Zanthoxylum bungeanum: right amount
Cooking wine: moderate
Soy sauce: moderate
Starch: right amount
Sugar: right amount
Salt: right amount
Chicken essence: appropriate amount
Edible oil: right amount
Water: moderate
Ginger slices: right amount
Note: 1. The meat must be cut along the texture, so that the meat taste more tender. 2. Dry pepper and Chinese prickly ash must be deep fried to be brown and crisp. 3. Pixian Douban must be fried to make red oil. 4. The last hot oil must be very hot. Only when it is poured can the fragrance of minced garlic and green onion come out.
Production difficulty: simple
Process: boiling
Production time: 20 minutes
Taste: spicy
Chinese PinYin : Shui Zhu Niu Rou
Sliced Beef in Hot Chili Oil
How to make coix seed and red bean juice? Drinking something everyday is good for your health. Yi Ren Hong Dou Zhi Zen Me Zhi Zuo Ne Ri Chang He Xie You Yi Jian Kang
Stewed lean meat with Dendrobium. Shi Hu Hua Jiao Dun Shou Rou
Braised bean curd with towel gourd.. Si Gua Shao Dou Fu