Boiled beef with rattan pepper(teng jiao shui zhu niu rou )

Boiled beef with rattan pepper

Introduction:

"Boiled vegetables are really in a mess in recent years, especially boiled fish, which is becoming a new representative of Sichuan cuisine. As a matter of fact, boiled beef is the originator of boiled dishes. There is a similar maoxuewang dish. In Sichuan, it is a dish that can be ordered by almost every Sichuan restaurant. Seriously, boiled fish is not easy to see in Sichuan. The taste of boiling lies in the fried materials, the fragrance lies in the oil, and the heat of the oil is the key. If it is too low, the fragrance will not come out, and if it is too high, the paste taste will come out. My method is to pour a little bit of it first, and then pour it all if it is suitable. "

Production steps:

Step 1: cut the beef into thin slices, add the ingredients of starch, salt, cooking wine, white pepper and marinate for half an hour.

Step 2: the bean sprouts fly in water, the rice flour is cooked, and put into the bottom of the pot.

Step 3: add rattan pepper, dried pepper section, star anise, fennel, Douchi, Ciba pepper, Pixian Douban sauce, stir fry until fragrant, then add the mash to boil slowly.

Step 4: add beef stock, sugar, soy sauce, white pepper and bring to a boil.

Step 5: add beef slices, heat slightly, turn off heat and put into the basin

Step 6: sprinkle salt, rattan pepper powder, chili noodle, minced garlic, minced garlic seedling, rattan pepper and dried chili segments on the noodles.

Step 7: heat the oil in the pan and pour it on it.

Materials required:

Beef: 300g

Bean sprouts: 100g

Rice flour: 50g

Starch: appropriate amount

White pepper: 3G

Salt: 2G

Cooking wine: 10ml

Rattan pepper: 10g

Dry pepper section: 20g

Minced garlic: 20g

Minced garlic: 20g

Rattan pepper powder: 5g

Hot pepper noodles: 5g

Pixian bean paste: 50g

Ciba chili: 30g (or chopped chili)

Douchi: 5g

Chopped onion: half a quantity

Garlic slices: 3 slices

Ginger slices: 3

Star anise: one

Fennel: 3G

Sugar: 3G

Soy sauce: 10ml

Mash: 20ml

Beef soup: 600ml

Note: 1. The first four ingredients are marinade, and the last one is sprinkled on it. Seasoning is used for frying soup. 2. If it is fried with butter, it will taste better and can be used as the bottom material of hot pot. 3. Rattan pepper can be replaced by Chinese prickly ash, which is the common boiled beef. 4. The side dishes can be changed into what you like, some of which need to be processed can be fried or boiled, fried with dry pepper and dry pepper, which is more authentic.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: spicy

Chinese PinYin : Teng Jiao Shui Zhu Niu Rou