Roast beef

Overview

My mother's roast beef is unrivaled. It's hard for northerners to understand how you can put so many seasonings into a dish. Sichuan people say they are so willful!

Tags

• hot dishes
• beef
• chenpi
• cinnamon
• dried chili pepper
• garlic
• green garlic
• onions
• potatoes
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• green pepper

Ingredients

Steps

1. 1 Cut the beef into pieces, wash and put in cold water

   

2. 2 Boil the water and set aside

   

3. 3 sections of tangerine peel, 5 pieces of ginger, a small section of cinnamon, 3 bay leaves, a dozen or so Sichuan peppercorns, one green onion cut into sections, 5 cloves of garlic, 5 dried chili peppers

   

4. 4 Cut green garlic and green pepper into small pieces and set aside

   

5. 5 Heat up the oil pan, add all the seasonings and stir-fry

   

6. 6 After the seasoning is fragrant, add 3 tablespoons of Pixian bean paste and continue to stir-fry

   

7. 7 Stir-fry the blanched beef in red oil and stir-fry

   

8. 8 Stir-fry the beef evenly, heat the water, and add a small piece of dry yellow sauce (you can add soy sauce if you don’t have it)

   

9. 9 After stewing the beef for an hour, add the potatoes

   

10. 10 Before serving, add chopped green garlic and green pepper, appropriate amount of salt and chicken essence