Boiled Beef with Red Oil and Savory Flavor

Name: Boiled Beef with Red Oil and Savory Flavor
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Beef (Tenderloin); 250g Seasonal vegetables; 80g Hot pot bottom material; Some Dried chili; Some Dried pepper; Some ginger

by Hong Jiu'er's Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Beef has always been my favorite, especially braised and boiled. Among them, the boiled beef tastes spicy and delicious, smooth and delicious, and has a strong fragrance. Even if I no longer have appetite, I can eat an extra bowl of rice when I see it. It is one of my must-choice dishes for appetizers. "

Ingredients

Boiled Beef with Red Oil and Savory Flavor

1. Wash the beef, pat it loose with the back of a knife, cut into thin slices, add appropriate amount of soy sauce, cooking wine, water starch and marinate for 10 minutes.

2. Wash the seasonal vegetables, blanch them in boiling water and pick them up for later use. Cut the chili into small pieces, smash the garlic, and shred the ginger.

3. After the oil is hot, add 100g of Hong 99 concentrated hot pot base and stir fry until it is fragrant, add appropriate amount of water, cover the pot, and bring it to a boil on high heat.

4. Put the meat slices and boil until the meat slices change color. Pour the soup into a container with vegetables, sprinkle with dried chili, pepper, and chopped green onion.

5. In another oil pan, pour an appropriate amount of edible oil, heat and pour over the pepper, chili, and chopped green onion.

Tips:
1. The fibrous structure of beef is relatively thick, so cut against the grain when slicing.
2. When cooking beef, put the beef slices in one by one to avoid sticking and loosing.