Boiled Beef

Name: Boiled Beef
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 350g Beef (Tenderloin); Some Chinese cabbage; Some Cooking oil; 1 small piece Hot pot bottom material; Some Green onion ginger; 1 tablespoon pepper; 1 small handful Sesame pepper; 1 green pepper; 1 Beauty pepper; 1 tablespoon Cooking Wine; 2 tablespoons Soy sauce; 1 tablespoon starch; 1 tablespoon Oyster sauce; 1 tsp Chicken Essence

by Squirrelfish 77

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Although the boiled beef in the restaurant is delicious, it is a pity that there is too little meat. It is always not satisfying to eat. It is the most affordable to cook it at home. After consulting my cousin who is a chef in a restaurant, I learned that cooking boiled beef by yourself is quite simple, and you can learn it in 2 minutes. Just cut and marinate the beef, and then use this little trick. The boiled beef soup has a strong flavor, tender and full of flavor. The more you eat, the more you want to eat it. After serving, there will be a CD. 3 catties of beef are not enough to eat. .

Boiled Beef

1. Clean the beef tenderloin, cut into 1mm thick slices, and soak in clean water for about 20 minutes. Change the water in the middle to soak the blood in the beef. The blood in beef is very fishy and soaking is to remove the fishy smell of beef.

2. Control the water off the beef slices, add 3 tablespoons of water, 2 tablespoons of cooking wine, 1 tablespoon of pepper, 2 tablespoons of light soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, stir in one direction, and then add 1 tablespoon of salt and starch 1 spoon, 1 teaspoon of chicken essence, stir in one direction, let the meat fully absorb the water, and marinate for 20 minutes.

3. The amount of Chinese cabbage is cleaned, and then torn into pieces by hand. It is slightly larger. The cabbage is too small to cook out.

4. Heat up the wok, pour in the right amount of cooking oil, add the chopped green onion and ginger slices, stir fry for a fragrance, add the Chinese cabbage, stir fry evenly, take it out and put it in a bowl that will hold the sliced pork in water for a while.

5. Wash the wok and heat it up again, add a small amount of cooking oil, add the hot pot bottom, and sauté slowly over low heat. Remember not to fire, it is easy to fry.

6. After the hot pot bottom ingredients are sautéed, add appropriate amount of water, bring to a boil on high heat, add appropriate amount of salt according to your family's taste, and adjust the taste. Turn to the lowest heat and put the marinated beef slices into the pot one by one. Don't put it all in.

7. Be sure to slowly raise the beef slices on a low heat, and then pour them on top of the Chinese cabbage. Beef slices should not be boiled over high heat. The beef slices that are slowly raised at low heat are the most tender, not old or woody, and very delicious. This is a trick to tender and fragrant beef.

8. Remove the stems of the green chili and beauty chili, clean them, cut into chili rings and place them on the beef. Clean the wok, add oil again, add Chinese pepper and sesame pepper to low heat and fry them slowly, then pour it on the beef slices while it is hot.

9. The family version of boiled beef slices is ready. The flavor is rich, the beef is fresh and tender, the more you eat, the more you want to eat it, a big pot will be lighted up in a moment, it's too fragrant!