Traditional Boiled Beef
1.
Cut beef tenderloin into thin slices, the thinner the better;
2.
Add salt, mix well to taste, and marinate for 5 minutes;
3.
Add a small amount of clean water, and while adding it, grab evenly until the water is completely absorbed by the beef;
4.
Until the beef slices become full and shiny;
5.
Add wet starch;
6.
Grasp well again and let stand for 15 minutes;
7.
Add proper amount of peanut oil to the pot, put dried red pepper and Chinese pepper in a slotted spoon, when the oil is heated to 5 to 60% hot, use a spoon to pour the hot oil on the pepper and pepper until the pepper becomes red and red Fried crisp
8.
After the fried chili and Chinese pepper are cooled on a cutting board, cut into fine powder, and serve as spicy and crispy.
9.
Wash lettuce and cut into sections;
10.
Wash the bamboo shoots and cut into sections;
11.
Chopped garlic sprouts;
12.
Cut the ginger and garlic into fines;
13.
Pick up the wok, add 1 tablespoon of oil suitable for frying spicy and spicy pastry, and saute 1 tablespoon of bean paste until the red oil comes out;
14.
Add bamboo shoots and stir fry until cooked;
15.
Add in the lettuce and stir-fry until the color is emerald green;
16.
Served on the bottom of the plate;
17.
Start the pot again, add 2 tablespoons of oil, and sauté 2 tablespoons of bean paste on low heat;
18.
Add minced ginger and half of minced garlic, continue to stir-fry on low heat;
19.
Stir fry until the red oil comes out;
20.
Add some boiling water
21.
Add light soy sauce;
22.
Add sugar
23.
After boiling, quickly add beef slices one by one;
24.
Cook until the meat slices evenly turn white;
25.
On the vegetables together with the soup;
26.
Sprinkle an appropriate amount of spicy crisp;
27.
Put on the green garlic sprouts and the other half of minced garlic;
28.
Heat the oil in the pan again, this time a little bit, until it smokes slightly;
29.
Pour an appropriate amount on top of minced garlic, green garlic sprouts and spicy crisps, be sure to hear the sound of "Zi Zi La La".
Tips:
1. The beef is slightly frozen to a little harder, making it easier to cut;
2. Drinking water into the beef is the key to the tenderness of the beef slices. It must be enough, but no water will appear. The beef that has been soaked in water is then evenly mixed with wet starch. The wet starch will gelatinize when heated, which will enclose the moisture in the beef and make the beef tender and smooth.
3. Wet starch is the thick starch that sinks to the bottom after the starch is dissolved in water and left standing.
4. The oil used in the whole process is the oil of the first fried chili and Chinese pepper;
5. The final oil must be hot enough to fully stimulate the aroma of spicy crisp, garlic and green garlic.
6. You can choose the bottom dish yourself, and use whatever you like.
