Sichuan boiled beef recipe

The Sichuan boiled beef tastes spicy and numbing, which is very satisfying, especially for those who like spicy food. It is really refreshing to eat a Sichuan boiled beef with some beer. However, beef is relatively hard. If it is not handled properly, the meat slices will be difficult to chew and have a hard and astringent texture. Even if the soup is well-seasoned, the texture of the beef will affect the taste of the dish. So how do you make Sichuan boiled beef smooth and tender?

1. Raw materials

Beef, 2 cabbages

2. Seasoning

2 green garlics, some chili peppers, some Sichuan peppercorns, some water starch, some cooking wine, 1 teaspoon salt, some MSG, some vegetable oil, 3/2 spoon Pixian bean paste, some ginger, 4 cloves garlic, a little soy sauce

3. Production method

1. Cut the green vegetables into sections and the green garlic into horse ear shapes;

2. Slice the meat. The meat for this dish does not need to be sliced ​​too thin, so it will be more satisfying to eat. Add water starch, a small spoonful of salt and cooking wine to the sliced ​​beef. You can add a little bit of dark soy sauce (for coloring). Add a little more starch to make the meat feel tender and smooth in your mouth. Mix well and mix for 15 minutes;

3. Stir-fry chili peppers and peppercorns. Put the pot on the fire, boil off the moisture, turn down the heat and add the chili peppers and Sichuan peppercorns and stir-fry. You must use a low heat, otherwise it will easily become like Guan Gong's face, and you won't be able to participate in the beauty pageant;

4. Crush the chili peppers and peppercorns. Take out the fried chili peppers and Sichuan peppercorns, cut the chili peppers into small pieces, and crush the Sichuan peppercorns with a knife;

5. Old ginger, a small piece of green onion, and four cloves of garlic. Cut ginger, onion and garlic into slices;

6. One and a half spoons of bean paste, fragrant and spicy;

7. Stir-fry the seasonings. Put oil in the pan, add the bean paste when it is hot and stir-fry until fragrant, then add ginger, garlic and onion and stir-fry for a while;

8. Add water to make soup. Add water, salt, MSG and green garlic to the fried seasonings. Bring to boil;

9. Add green vegetables. Add vegetables to the boiling soup and when they are cooked through, remove from the heat and serve in a bowl. Remember not to cook it for too long, otherwise it won’t be crispy enough. Serve the vegetables on a plate. Look, this is how the greens are used as the base;

10. Cook the meat. Turn down the heat, stir the beef slices before putting them into the pot, then put the marinated beef slices in one by one, and turn up the heat after all are in the pot;

11. Boiled beef. Pour the cooked beef and soup into a bowl and sprinkle with chili and chopped Sichuan peppercorns. Clean the pot, add oil to the pot, and pour it into the bowl after the oil is hot. As the chili peppers and peppercorns are fried in the oil, a burst of aroma will come to your nose;

4. Cooking skills

The quality of beef nowadays is really bad. The beef bought from the supermarket is full of water and can't be made. If you are lucky enough to buy particularly dry beef, you can add some water to it after cutting it, and then follow the above steps. This will make it more tender.

The bean curd must be stir-fried over low heat to make it fragrant and produce red oil. When you stir-fry vegetables for the first time, don't overcook them until they are soft.

Don't use too little soup, or the soup will be cold after the beef is added, and it will be difficult to cook it again, even if there is only a little soup left.