The method of boiling beef in water

Health benefits

Cabbage: Nourishing the Stomach

Pinggu: Promoting blood circulation and removing blood stasis

Cucumber: Water efficient

Ingredients and materials

1 small cabbage

500g beef tenderloin

Half a pack of shiitake mushrooms

Appropriate amount of cucumber

Half a handful of dry starch

Half a handful of dried Sichuan peppercorns

Cilantro 2 more

6 dried chili peppers

Garlic Half Head

Half ginger

Half a onion root

Moderate amount of cooking wine

Half pack of hotpot base material

2 tablespoons of dried chili noodles

Moderate amount of light soy sauce

Moderate amount of white pepper powder

Moderate amount of chicken essence

Salt in moderation

The method of boiling beef in water

1. Wash and pinch the bok choy into three sections, wash and tear the shiitake mushrooms into thick strips

2. Wash the cucumber and cut it into two slices in the middle

3. Scallion, ginger, garlic, dried chili, cilantro, chopped into small pieces

4. Cut beef into thin slices, add starch, soy sauce, salt, white pepper, cooking wine, and mix well

5. Cut off raw bok choy and shiitake mushrooms from the oil pot

6. Add an appropriate amount of salt and turn off the heat. Add cucumber slices and mix well

7. Pour into a large container for later use

8. Heat the wok and stir fry until fragrant, serving as the base material for hot pot

9. Add 2 bowls of boiling water and simmer over low heat for 20 minutes until flavorful

10. Turn to high heat and add the mixed beef. Bring to a boil over high heat

11. Drizzle on top of chopped vegetables

12. Sprinkle with scallions, ginger, garlic, dried chili peppers, Sichuan peppercorns, coriander, chili noodles, and chicken essence for later use

13. Heat the oil in the wok and pour it onto the sliced meat

14. Finished product

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