Sichuan Bean Curd Beef Tenderloin
1.
Soak the soybeans overnight
2.
After the soybeans are soaked, use a blender to make soy milk, and then use gauze to filter it out
3.
Soy milk must be boiled, the so-called "three boiling", that is to make it boil three times
4.
Then slowly and evenly drip the bittern into the soy milk, and finally form
5.
After the beef is cut, be sure to bleach it, add some soybean flour to lay it on top, and then seal it with plastic wrap, and put it in the freezer for 2 hours directly, so that the meat will be looser.
6.
Boil the mushrooms and beef with water for later use. Don't cook the beef for too long, it can be half a raw.
7.
Put the cooked bean curd into the container to make the bottom
8.
Add oil to the pan, then fry the watercress, ginger and garlic, then pour the cooking wine and mix with water
9.
After boiling, pour in the mushrooms and beef that have been cooked before
10.
Add salt, chicken sauce, sugar, and pepper noodles to taste, then pour in the green onions, thicken them, and put them in the bowl of bean curd.
11.
Put oil in the pan, add dried sea pepper, pepper, cumin and fry slowly over low heat to get the fragrance, and finally pour it on top of the dish, sprinkle with sesame seeds, and the dish is done.
