The recipe for boiled beef in water

Health benefits

Garlic sprouts: promoting blood circulation and removing blood stasis

Ingredients

300g beef tenderloin

100 grams of steamed bamboo shoots

Garlic sprouts 50g

100 grams of rapeseed oil

Pixian Douban 30g

20 grams of fermented mash juice

15 grams of dried red pepper

30 Red Robed Sichuan Peppers

Two grams of Sichuan pepper noodles

15 grams of garlic

Ginger 10g

5 grams of cooking wine

5 grams of light soy sauce

Salt 5 grams

15 grams of water starch powder

A small amount of cilantro leaves

Moderate amount of fresh soup

Yongchuan fermented soybeans 20g

The recipe for boiled beef in water

1. Boiled beef made from scallion tenderloin is the most fragrant and tender.

2. Remove the fascia from the beef tenderloin and cut it into 2-centimeter thick slices.

3. Mix 15 grams of raw flour with a small amount of water to soak in water starch. Grab the beef slices together with salt and cooking wine and let them stand for more than two hours to soften the beef fiber tissue and make the beef taste more tender.

4. Next, prepare various seasonings. The classic recipe for boiled beef is to add some mash juice, which can enhance freshness, aroma, and remove fishy smell.

5. Chop Pixian Douban finely to produce a beautiful red oil. Cut ginger and garlic into small pieces.

6. Slice the steamed bamboo shoots, cut the garlic sprouts into inch sections, and leave a thicker garlic sprout for use on a plate.

7. Cut the garlic sprouts horizontally into thin slices and set aside with cilantro leaves.

8. Take a pot and simmer over low heat to roast fragrant red dried peppers.

9.Cut half of it into small pieces and leave half as a whole.

10. Take the oil from the pot and stir fry the steamed bamboo shoots and garlic sprouts until they are completely cooked. Season with a little salt.

11. Pour it into a bowl and place it at the bottom.

12. After clearing the pot, stir fry fragrant Sichuan peppercorns in oil over medium heat.

13. Stir fry ginger and garlic until fragrant, then stir fry Pixian Douban with red oil.

14. Stir fry the fermented black beans until fragrant.

15. Add fresh soup and bring to a boil. If there is no fresh soup, add water. Just enough to cover the beef. Then add the mash juice, salt, and raw extract to enhance the flavor.

16. Add beef slices one by one and soak until cooked.

17. Remove the beef and place it on the "bottom".

18. Pour in an appropriate amount of the original soup.

19. Sprinkle with Sichuan pepper powder, sliced garlic sprouts, crushed dried red peppers, and whole dried red peppers. Bring to a boil and pour some hot oil over it.

20. Garnish with cilantro leaves and enjoy.

Tips

After the beef is cooked, do not immediately move it. Wait for the batter to solidify before gently pushing it away to prevent it from peeling. Adding some white sugar or cooking wine instead of fermented mash juice is also acceptable.

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