[Sichuan] Beef eaten cold - Sichuan Zigong delicacies

Overview

Sichuan Zigong delicacy - cold beef, this Zigong famous dish is almost cooked by every household, but the cooking method may be slightly different due to personal reasons. Zigong's beef dishes are very famous, such as: cold beef, Huobianzi beef, and boiled beef (Xie Tingfeng's Twelve Peaks once went to Zigong to make boiled beef). There are not a lot of cold beef for sale online, but because it is sold and beef is more expensive, a lot of dried chili is added to the cold beef sold. I make cold beef at home. Because I eat it at home, I don’t like to put too much dried chili. If you like to add some, it will look better.

Tags

• hot dishes
• sichuan cuisine
• beef
• chili noodles
• cinnamon
• cooked white sesame seeds
• five spice powder
• green onions
• light soy sauce
• lilac
• old soy sauce
• pepper noodles
• star anise
• sugar
• vinegar
• ginger slices
• pepper

Ingredients

Steps

1. 1 For beef, choose shoulder beef, the kind used for salad. Cook until the beef is cooked, and leave a bowl of water in which the beef has been cooked for later use.

   

2. 2 Cut the cooked beef into finger-wide strips.

   

3. 3 Put the cut beef into a basin, add ginger slices, green onions, sugar, light soy sauce, dark soy sauce (a little), vinegar, pepper, a little allspice, a little salt, and marinate for 3 hours.

   

4. 4 Add star anise, cloves, and cinnamon to the oil pan and stir-fry until fragrant, then pour in the marinated beef, add beef broth, and stir-fry slowly over medium heat. Stir-fry until the beef soup is very low, remove the ginger slices, green onions, etc. from the meat, add the chili noodles, and wait until the soup is completely dry.

   

5. 5 Add peppercorns and white sesame seeds before serving.

   

6. 6 It’s time to eat! This dish is served cold, but it’s also delicious when it’s not hot!