Name: Boiled Beef
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Beef (Tenderloin); 200g Pleurotus ostreatus; 1 tablespoon Doubanjiang; 1 tablespoon salt; 1 tablespoon pepper powder; 1 tablespoon Chili noodles; 1 piece Egg liquid; 1 tablespoon Oyster sauce; 20g Corn flour; 2 tbsp Vegetable oil

Boiled Beef

by Heart clear as water and pale as clouds

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

As a traditional Sichuan dish, boiled dishes are familiar to people all over the country. "Boiled pork slices" in short is: the meat is boiled in bean paste soup and then poured in hot oil. Because the sliced meat is cooked in water without being oiled, it is called "water". "Boiled pork slices", the characteristics of boiled meat are "spicy, spicy, fresh and hot", because the meat is tender and the vegetables are fresh; and the side dishes added to it can be according to everyone's favorite, or you can choose some seasonal ones along with the seasons. Vegetables. Vegetables that have absorbed the soup have a strong spicy flavor and thick juice. They are very good for serving meals, so many people like or even obsessed with this practice.

Boiled Beef

1. Put the beef tenderloin slices into a bowl

2. Take another bowl, add cornstarch, salt, egg liquid, stir evenly, and marinate for 10 minutes

3. Wash and drain the oyster mushrooms

4. Oil in the pan

5. Add appropriate amount of bean paste, fry out the red oil, add appropriate amount of water, add white sugar, and combine the flavor

6. After the water is boiled, put the marinated meat slices into the pot one by one

7. Cook until the meat is white, add oyster mushrooms and cook

8. Pour the cooked meat slices into the container, sprinkle the chili powder, pepper powder, and garlic on the meat slices

9. Heat oil in a pot, pour the chopped green onions sprinkled on the meat, and a bowl of boiled pork slices with peppery fragrance is complete.

Tips:
1. For the choice of beef, you should choose tenderloin, which is the tender part of the beef body, and the taste is so easy to mature;
2. Marinate with starch and egg white to lock the juice of the meat and keep the fresh and tender taste;
3. Rapeseed oil is the first choice for edible oil, this is the taste of authentic Sichuan cuisine;
4. The last pouring of hot oil is the finishing touch and cannot be omitted.