Spicy Boiled Beef
1.
Put the knife edge perpendicular to the texture of the meat, cut the beef into slices about 0.3 cm thick, grab them with starch, cooking wine and appropriate amount of water, and marinate for 15 minutes.
2.
Boil a pot of water, tear the cabbage into slices, blanch the cabbage, remove the water to control it, and place it in a large bowl as a bottom.
3.
Pour oil in the wok (about 3 tablespoons for a larger amount), add Chinese pepper, star anise, sesame pepper, dried chili and heat it over a low fire. After frying, remove the spices, leave half of the oil in the pan, and pour out half Use oil to set aside. After removing the dried prickly ash and sesame pepper to cool, use a rolling pin to roll it into noodles and use the dried chili for use. Throw away the star anise.
4.
Leave half of the oil in the pan to heat up, add the bean paste and saute until fragrant
5.
Continue to add ginger and garlic until fragrant
6.
Saute the ginger and garlic and pour in water (or stock)
7.
After the broth is boiled, stir the beef slices with chopsticks and pour it in, and immediately use the chopsticks to slip again to prevent adhesion, add light soy sauce and salt, and cook for a minute or two
8.
Pour the meat slices together with the soup while it is hot and add the cabbage to the base, and sprinkle the fried chilies in step 3 and the rolled pepper noodles.
9.
Pour the oil reserved in step 3 into the pot, when it is 80% hot, pour the hot oil into the boiled meat
10.
Sprinkle with coriander at the end, a tempting spicy boiled beef is done.
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