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

Sliced Beef in Hot Chili Oil

Introduction:

"It is said that in the Northern Song Dynasty, in Zigong, the salt capital of Sichuan Province, people installed windlass on salt wells to extract brine with cattle as power. If a strong ox serves for half a year or three months, it will be exhausted. As a result, the local cattle were sometimes eliminated, and the local salt was very convenient, so the salt workers slaughtered the cattle, sliced the meat, and cooked it in salt water with pepper and pepper. The meat was tender and delicious, so it was widely spread and became a traditional folk dish. Later, the chef of the restaurant improved the ingredients and processing method of "boiled beef" and became a famous dish spread all over the world. The beef slices in this dish are not fried with oil, but cooked in spicy soup, so it is called "boiled beef". This dish is deep in color, thick in flavor, strong in flavor, and the meat is fresh and tender, highlighting the spicy, hot and spicy flavor of Sichuan cuisine. "

Production steps:

Materials required:

Beef: 500g

Flammulina velutipes: 250g

Coprinus comatus: 250g

Boletus: 2

Garlic sprouts: 2

Boiled meat seasoning: 1 Pack

Dried pepper: some problems

Garlic: half head

Salt: 2G

matters needing attention:

Production difficulty: simple

Process: firing

Length: 20 minutes

Taste: slightly spicy

Chinese PinYin : Shui Zhu Niu Rou