Name: Boiled Beef
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Beef (Tenderloin); 250g Round lettuce; Some Sliced green onion; Some Garlic slices; 8 Dried chili; 3 tablespoons Pixian Hot Sauce; Some Sesame pepper; Some pepper; Some Cooking Wine; Some Soy sauce; Some starch; Some Sugar; Some salt; Some Chicken Bouillon Powder; Some Cooking oil; Some Plain Water; Some Sliced ginger

Boiled Beef

by Danini

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

Autumn is here, although the day is still a bit sultry, but sooner or later, I have already felt the bursts of autumn, and it's time for proper tonic.
There are many ways to cook boiled pork slices. Boiled pork slices is a traditional Sichuan dish. Almost every household in Sichuan can cook it, so there are many kinds of methods. I am an authentic northerner. I love and helpless boiled meat. I love the spicy taste. But I still can’t enjoy the spicy stimulation. For those who don’t like meat, I like spicy stimulation. Friends of taste, boiled meat is a good choice, I believe you will learn and will like boiled pork slices. "

Boiled Beef

1. Cut the beef tenderloin into large slices about 0.3 mm thick

2. Marinate with cooking wine, water starch, salt, and a little cooking oil for 15 minutes.

3. Wash the round lettuce and tear it into pieces by hand.

4. Slice green onion, ginger, garlic, cut dried chili into sections, stir-fry a handful of Chinese pepper in a pan, stir-fry and grind with a rolling pin, Pixian hot sauce, Chinese pepper and peppercorns for later use.

5. Heat the cooking oil, add green onions, ginger, garlic, and stir fragrant.

6. Add dried chili, Chinese pepper, and sesame pepper and stir fry for a fragrant flavor.

7. Add Pixian Douban and stir fry until fragrant.

8. Cook into the cooking wine.

9. Pour the light soy sauce to taste.

10. Add water to a boil.

11. Pour in the round lettuce and boil.

12. After the round lettuce is blanched, it can be taken out and placed in a bowl for later use.

13. Put the marinated meat slices in the pot, spread them with chopsticks, and when the meat slices are boiled until they disperse and change color, add salt, chicken essence and sugar to taste.

14. Pour the meat slices and the soup into a large bowl where the round lettuce is spread, and sprinkle the prepared peppercorns on the meat slices, and evenly sprinkle the minced garlic and green onions on the meat slices.

15. Wash the pot and dry it, add 20 grams of oil, heat it to 90% hot (smoke), and then pour the hot oil evenly on the meat slices.

Tips:
1. The meat must be cut along the texture to make the meat more tender.

2. The dried chili section and Chinese prickly ash must be fried to make it brown and red and crispy.

3. Pixian Douban must be sautéed to get the red oil.

4. In the end, the hot oil must be burned very hot, so that the aroma of minced garlic and shallot can come out.