Boiled beef

Overview

I don’t know since when, I have to order a piece of boiled beef every time I go to a restaurant, and I never get tired of eating it. My dad always says, you order boiled beef every time, you are so uncreative and you still eat it after eating so much. I don’t know why, but I just love boiled beef. Each restaurant has different cooking methods and ingredients for boiled beef. There are bean sprouts, vermicelli, lettuce, and white jade mushrooms. This authentic Sichuan dish has changed since it was introduced to Shanghai, with subtle changes based on local tastes. Since I started cooking for myself, I have made my fat-boiled beef a popular dish and it ranks at the top of my list of signature dishes. Every time there is a gathering for a major event at home, or during holidays or New Years, this dish is indispensable, and it is cleaned up every time. Fat-style boiled beef is based on traditional boiled beef, with a little improvement added according to needs. Friends who like it can try it.

Tags

• hot dishes
• home cooking
• preparing meals
• lunch
• dinner
• beef tenderloin
• chili sauce
• cooking wine
• dried chili pepper
• oil
• onions
• soybean sprouts
• starch
• sugar
• zanthoxylum bungeanum
• fans
• garlic
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash the beef tenderloin, slice it, drain and set aside

   

2. 2 Add soy sauce, cooking wine, a little sugar, a small spoonful of oil starch, mix well and make a paste

   

3. 3 Wash the bean sprouts and add water to set aside, soak the vermicelli, mince the green onion, mince the garlic, and cut the pepper into small pieces

   

4. 4 Heat the cooking oil, add the beef slices, and stir-fry quickly. Remove immediately when the surface changes color. Do not fry until done

   

5. 5 Put a small amount of oil in the oil pan, add chili sauce and stir-fry

   

6. 6 Add soybean sprouts and stir-fry

   

7. 7 Add 2 spoons of soy sauce and a small spoon of sugar, add a large bowl of boiling water, bring to a boil, add the vermicelli, cook for a few minutes, wait for the bean sprouts and vermicelli to absorb the flavor, remove and place in a bowl

   

8. 8 After the soup boils, put the beef slices into the pot, then add salt and sugar

   

9. 9 After the water boils again, you can pour it into the bowl

   

10. 10 Wash the pot, dry it, pour a small amount of oil, stir-fry the Sichuan peppercorns and dried chilies, and pour it on the beef slices

    

11. 11 Finally, sprinkle the chopped green onion and pepper evenly on the top surface