Boiled Beef
1.
Cut the beef tenderloin into thin slices as shown in the picture
2.
Put the cut meat into a bowl, first add salt to stick it with your hands, then add cornstarch, egg whites and stir well, then add light soy sauce, dark soy sauce, oyster sauce, pepper, chicken powder and stir well, and marinate for 15 minutes
3.
Wash one cabbage, slice it, and drain the water
4.
Ginger, garlic, dried pepper, green onion, garlic, red pepper are treated as shown in the picture, and the dried pepper and pepper are wet
5.
Suitable amount of Haidilao spicy hot pot base, appropriate amount of ground dried chilies for later use
6.
Heat the oil in the pot and stir-fry the cabbage, add some salt and chicken powder to improve the flavor
7.
Put the fried cabbage into a big bowl
8.
Heat oil in a pot, add ginger, garlic, dried chili, and red pepper to saute until fragrant
9.
Then add a tablespoon of bean paste and stir-fry until fragrant to get the red oil
10.
Add appropriate amount of water, salt, chicken powder, light soy sauce, dark soy sauce, hot pot base, and sesame oil to the pot
11.
After the soup in the pot is boiled, turn the heat to a low heat and cook for three or four minutes, and then use a colander to remove the ingredients from the pot
12.
Continue to boil the soup, the marinated beef slices are quickly scattered
13.
When the meat is slightly discolored, put it out and put it into a large bowl
14.
First sprinkle the right amount of green onion and minced garlic on top of the meat slices
15.
Sprinkle some crushed chili and dried chili segments
16.
Heat an appropriate amount of peanut oil until it smokes and pour it on the meat
17.
Finished picture
Tips:
1. Cut the beef tenderloin into thin slices as much as possible, because the cooking time is short and thin and easy to cook, then add the ingredients and marinate for 15 minutes to taste
2. Wet the dried chilies and Chinese peppers so that they will not burn easily and the flavor will be better when the pan is cooked. After adding the bean paste, it must be sautéed on a low heat to produce the red oil.
3. The marinated meat slices can be served after being blanched in the pot. If you have it at home, it is better to use rapeseed oil.
4. After the soup in step 10 is boiled, it is best to boil it on a low heat for three or four minutes, so that the boiled soup has a more fragrant flavor. Both the bean paste and soy sauce have a salty taste, so only a small amount of salt is needed.
5. Finally, spread a layer of minced chili or chili powder on top of the meat slices and then drizzle with hot oil, which can effectively increase the fragrance and increase the spiciness.
