Name: [private Boiled Beef] (it’s Enjoyable to Do This, 32 Pictures are Super Detailed)
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Lean beef; 150g Bean sprouts; 150g Mushroom; 100g celery; 100g Chinese cabbage; 50g Garlic sprouts; 15g Minced garlic; Some parsley; Some Water starch; A small handful of twenty Dried chili; 15g pepper; 2 tablespoons Chili powder; 1/2 tablespoon Pixian Doubanjiang; 1/2 tablespoon Doubanjiang; (The best butter) 30g Hot pot base spicy flavor; 30g Soy sauce; 30g Cooking Wine; Some Salt and Chicken Bouillon Powder; (Chicken or beef flavor) one Thick soup treasure; (See steps) appropriate amount Make compound oil fragrance

[private Boiled Beef] (it’s Enjoyable to Do This, 32 Pictures are Super Detailed)

1. Let’s first deep-fry the pepper and pepper crisps. After the pan is hot, pour in about 75g of edible oil. Add the peppercorns to a low heat and fry them (you must have more oil. This step is a must. For the first time, I did not fried dried peppers and peppers. , The spiciness is not enough, and the hemp is not enough.)

2. Take out the deep-fried and fragrant Chinese pepper, pour in dried chili and deep-fried it (the fire should not be as big as 4-5 to heat)

3. It takes just over a minute to fry the peppers. When frying, you keep pouring oil on the peppers, or use a slip net to press and fry them. (Fry until it is slightly browned and push the pepper to find that the skin becomes hard)

4. Remove the dried chili and cut into sections, or chop it into fine pieces. (At this time, the chili is very crispy and has no spicy taste. The taste has been incorporated into the oil. This is also the key point for the deliciousness of boiled beef: fried crispy pepper. chili)

5. The peppercorns are crushed with a knife in the same way

6. At this time, we are going to make compound oil. The spices are: 1 piece of cinnamon, 2 star anise, 2 or 3 pieces of bay leaf, and 1 piece of grass fruit. Fragrant, the last two improvements add spice frying oil, the effect is very good. This is also the key point of this dish 2: compound oil)

7. Just use the oil used to fry the pepper and pepper, pour the spices into the low heat and fry the fragrance (you can smell the fragrance in tens of seconds)

8. At this time, pour in the ginger slices, garlic slices and green onions (keep medium heat, the oil temperature is 5-6% hot)

9. Fry the green onion until the surface is golden, remove all the ingredients

10. Cut beef into thin slices about 5 cm long, 2-3 cm wide, and 2-3 mm thick

11. Add a little salt and chicken essence to the beef, one spoon of cooking wine, one spoon of light soy sauce, one egg white, a little water starch and marinate for 15 minutes. 12.

12. Cut the celery into 5-6 cm sections with a thickness of about 4-5 mm

13. To prepare other side dishes, cut garlic sprouts into sections, shred mushrooms, and slice cabbage.

14. Pour a little oil into the pot, fry the vegetables first, add bean sprouts and mushrooms (a little oil is enough)

15. Add celery, garlic sprouts, and cabbage leaves (traditional boiled beef does not have mushrooms and bean sprouts. Choose this according to personal preference. Enoki mushrooms can be used)

16. Super soft and can be fished out for use

17. Prepare stir-fried boiled ingredients, a tablespoon of dried chili powder, half a tablespoon each of Pixian Douban and Doubanjiang, about 30g of hot pot base (the hot pot base is my improved, it is best to choose the spicy flavor made from butter, this is also Key point 4. Only boiled with butter will fragrant. Let’s leave it aside for the time being whether it’s authentic or not. It’s a lot inferior if you don’t add flavor.) 18.

18. The bean paste is half spicy and half non-spicy to reconcile the taste. (The non-spicy ones I bought at the Sichuan sauce shop. After a taste of it, I felt that the red-oiled bean curd flavor was stronger than the supermarket-bought red bean curd, without the salty and spicy flavor. You can only use Pixian bean paste)

19. Increase the oil temperature to 50% and add the bean paste and hot pot base

20. Stir fry constantly to avoid sticking to the pan. Stir-fry until the oily red and bright sauce is crispy (about 1-2 minutes)

21. Pour 30g of cooking wine

22. Pour 30g light soy sauce

23. Add boiling water and thick soup treasure (If you have chicken broth or beef bones, it’s best, here is the lazy home-made version. This is also the key point five: use the broth to cook the soup base.)

24. Bring to a boil and simmer for 3 minutes to remove the sauce residues (I didn't add any more salt, because the thick soup, bean paste, and soy sauce are already very salty. You can taste the soup and add a little salt if it feels weak. Pay attention to the empty taste of the soup. It’s better to be salty, and the dish should absorb a bit of saltiness)

25. At this time, pour in the previously cooked dishes

26. Gently simmer for 2-3 minutes, then remove it and put it in the pot (key six: taste. The processed dishes are more delicious than some direct dishes and placed in the pot after boiling water)

27. At this time, spread the marinated beef piece by piece into the pot (this time you can remove the pot from the fire, put it piece by piece, don’t stick it)

28. Put the pot on the fire and open the heat to boil the soup. Wait until the meat changes color and gently push it a few times (key point 7: the cooking time should be short. Once the color changes, it will be old after a long time)

29. Pour the soup and meat into the bowl with the vegetables

30. Put the fried chili pepper puff pastry in the first few steps, and a tablespoon of chili powder, a tablespoon of chili powder and minced garlic

31. The last hot step is to heat about 30-50g of oil. The oil is hot enough to smoke slightly, and then pour it over the chili powder, pepper powder and minced garlic twice (the oil temperature should not be too high to pour the chili powder)