Boiled beef is my husband's favorite!(shui zhu niu rou wo he lao gong de zui ai )

Boiled beef is my husband's favorite!

Introduction:

Production steps:

Step 1: cut the beef into thin slices and marinate it: marinate it with ginger, cornmeal and cooking wine (or yellow rice wine) for about two hours, or marinate it the day before and put it in the refrigerator for one night; chop part of the dried pepper, slice garlic and ginger, cut the scallion into long pieces and chop coriander; saute the garlic slices with oil, put the green vegetables, stir fry quickly, put a little salt and fry until it's broken; spread it at the bottom of the bowl.

Step 2: cut the beef into thin slices and marinate it: marinate it with ginger, cornmeal and cooking wine (or yellow rice wine) for about two hours, or marinate it the day before and put it in the refrigerator for one night; chop part of the dried pepper, slice garlic and ginger, cut the scallion into long pieces and chop coriander; saute the garlic slices with oil, put the green vegetables, stir fry quickly, put a little salt and fry until it is broken; spread it at the bottom of the bowl.

Step 3: put oil in the pot, saute onion, ginger and garlic slices; put pepper, dried pepper, Pixian Douban sauce 1 tbsp (people who can eat spicy can put more), soybean sauce 3 tbsp, until the red oil of red pepper is fried; add appropriate amount of water, put a small amount of salt, soy sauce, sugar; cook the marinated beef slices over high fire, cut them open with chopsticks, and turn off the fire after cooking.

Step 4: put oil in the pot, saute onion, ginger and garlic slices; put pepper, dried pepper, Pixian Douban sauce 1 tbsp (people who can eat spicy can put more), soybean sauce 3 tbsp, until the red oil of red pepper is fried; add appropriate amount of water, put a small amount of salt, soy sauce, sugar; cook the marinated beef slices over high fire, cut them open with chopsticks, and turn off the fire after cooking.

Step 5: heat up another pot, add 3 tbsp oil, stir fry the dried chilli to get the red oil; finally, put the beef soup into the big bowl with vegetables. Put coriander on it and pour chili oil on it.

Step 6: heat up another pot, add 3 tbsp oil, stir fry the dried chilli to get the red oil; finally, put the beef soup into the big bowl with vegetables. Put coriander on it and pour chili oil on it.

Materials required:

Beef: moderate

Cabbage: moderate

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pixian Douban sauce: right amount

Soy sauce: right amount

Coriander: moderate

Raw powder: appropriate amount

Soy sauce: moderate

Soy sauce: right amount

Cooking wine: moderate

Sugar: right amount

Salt: right amount

Note: key: cut the beef slice evenly, slide it into the hot soup pot until the color turns white, and then start the pot. If it is heated for a long time, the meat will get old. Stir fry pepper and pepper steps, do not omit. This step is very important if you want to make spicy and spicy boiled beef. Don't replace it with chili noodles. The oil fried from chili noodles doesn't have the fragrance of the whole chili. To make this dish, you need to use more minced garlic. After being poured with hot oil, the garlic fragrance is overflowing and the taste is better. Lettuce is used as the base of boiled beef in many restaurants, but I don't recommend lettuce. Why? Lettuce is easy to turn black after frying, and has a bitter taste. After stir frying, the color of cabbage is more green, and the taste is sweet and Zizi; the leftover boiled beef can be eaten with soup and vegetables, killing two birds with one stone. This method is very simple, completely simple improved version, at home can also be easily done, completely comparable with the restaurant drop pinch!! It has a thick spicy taste, smooth and tender taste, and strong fragrance. It has the spicy, spicy and hot flavor of Sichuan hot pot.

Production difficulty: ordinary

Technology: explosion

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Shui Zhu Niu Rou Wo He Lao Gong De Zui Ai