Name: Boiled Pork Slices Boiled Beef
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some beef; Some Bean sprouts; Some Soy sauce; Some Dried chili; Some shallot; Some Doubanjiang; Some Corn flour; Some pepper; Some ginger; Some garlic

Boiled Pork Slices Boiled Beef

by Little beautiful food

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

When making it, I found that the texture of the beef was wrong. Didn’t it mean that the beef was cut horizontally and the chicken was cut vertically. The vendor also helped me cut it vertically...
Beef is easy to mature, and it can be taken out when it is half-cooked. Finally, it is topped with oil and served on the table. The maturity is just right. Xiaomei didn't use it for 10 seconds. Due to the limitation of family firepower, the speed is already full~
So many peppers, do they look very spicy? ? In fact, the fragrance is greater than the spiciness. Different types of dried chili peppers have different spiciness. Normally, if the chili seeds in the dried chili peppers are removed, the spicy taste will be lost. It is limited to packaged dried chilies purchased in supermarkets. Sometimes the vegetable farms will buy dried chilies of millet peppers. The seeds are not easy to remove and the spiciness is a bit high.

Boiled Pork Slices Boiled Beef

1. Prepare the necessary materials first.

2. The meat slices are marinated in soy sauce and corn starch for later use. Put more soy sauce and leave the salt.

3. Heat an appropriate amount of oil in a pan, add green onion, ginger, garlic, and bean paste to fry until fragrant.

4. Add the right amount of water and salt.

5. Add bean sprouts and cook.

6. Scoop out and spread on the bottom of the bowl.

7. Put the beef into the pot several times, put it in the pot and remove it immediately after changing its color.

8. Spread on bean sprouts.

9. Sprinkle the sliced pork with pepper, dried chili, and garlic.

10. In a clean pan, boil an appropriate amount of hot oil, and quickly drizzle it on the chilies.

Tips:
1. The blanching time of beef must be very short to ensure its tenderness. After putting it in the pot and dispersing it, if you see the surface discoloration, you have to take it out immediately.
2. The spiciness of this dish depends on the type of pepper you choose. If you can't eat spicy food, you can ask the non-spicy pepper at the vegetable farm, and remove the seeds to use.