Private boiled beef(si fang shui zhu niu rou )

Private boiled beef

Introduction:

Production steps:

Step 1: wash the beef, cut into thin slices, put in pea powder, bean paste, salt and water, mix well and set aside

Step 2: put about 1500 ml water into the soup pot, add minced spicy millet, garlic slices, garlic sprouts, ginger slices, Chinese prickly ash, soy sauce, salt and boil for 15 minutes

Step 3: wash and cut celery, asparagus leaves and garlic leaves about 7cm long into oil pan and stir fry until they are 7 cm long. Add appropriate amount of salt and set aside at the bottom of bowl

Step 4: put proper amount of vegetable oil into the frying pan and cook it! At the same time, put the marinated beef into the soup pot and simmer for 5-7 minutes! Add a little MSG! Time can be based on the thickness of beef slices to see, the main cooked and not too old!

Step 5: take out the cooked beef, spread it on the vegetables, and pour on the soup! Soup just over the beef can be, not too much!

Step 6: mix chili noodles, Chinese prickly ash noodles, salt and monosodium glutamate in a small bowl and sprinkle on the beef! Put on the dried pepper section, dried pepper

Step 7: heat up the oil while it's hot! Sprinkle coriander and coriander section on it!

Materials required:

Beef: 300g

Celery: 100g

Asparagus leaf: 300g

Garlic sprouts: 100g

Coriander: 50g

Spicy millet: 20g

Chives: 10g

Dried pepper: 2

Chinese prickly ash: 10g

Chinese prickly ash noodles: 1 tsp

Hot pepper noodles: 3 tsp

MSG: 1 / 4 teaspoon

Salt: 2 teaspoons

Soy sauce: 3 teaspoons

Garlic: 2

Ginger: 1 yuan

Pea powder: 2 tsp

Bean paste: 2 tsp

Note: when frying vegetables should not be too cooked, because the back drenching soup and hot oil when the vegetables will become a bit cooked, at the beginning of the stir fry too cooked, then the back is too soft!

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: spicy

Chinese PinYin : Si Fang Shui Zhu Niu Rou