This is a typical Sichuan cuisine that everyone knows. This dish is characterized by a spicy and spicy taste, smooth and tender, and has a hot pot flavor. If pork is used as raw material, it is called boiled pork. Anyone who has done it knows that the selection of beef is very important. It is best to choose meat without gluten, skinless, oil-free and fat-free. From the point of view, it is best to choose the meat of the lower leg and the like. The side dishes are not very particular, everything can be, mainly based on coniferous vegetables, the most commonly associated with the bean sprouts, lettuce tips, garlic, celery and so on. The key: the beef slices should be cut evenly and thinly. The hot soup pot slides until the color turns white and the pot is turned off. The meat is aged for too long.
Wash the beef and cut into thin slices about four or five centimeters long and 2.5 centimeters wide.
Put in dry starch, a little salt and chicken to grab evenly (the beef itself has water, no need to add water, it is really mixed with a few drops of water or soy sauce)
Ginger slice, garlic chopped
Lettuce sharp roots with leaves cut thick slices
Then cut into small pieces of length about 6cm
Let the lettuce and the bean sprouts be boiled in boiling water (there are some mushrooms left in the house, put them together)
After cooking, remove and drain
Spread the dish in a large bowl of poached meat. Under the bean sprouts shop, the green vegetable shop is topped
After the pot is hot, pour the oil and the oil should be more than a few points. It is 2--3 times of cooking. When the oil is hot, add ginger and stir-fry.
Put in the peppercorns immediately
After frying twice, add the bean paste and stir fry a few times.
The smell is scented, and the oil is more explosive. Put a little chicken
add water. After the water is boiled, the beef pieces are sandwiched with chopsticks and placed one by one. After the release, quickly disperse, immediately turn off the fire after discoloration.
Even the soup with meat is poured into a large bowl of vegetables.
Spread a layer of dried chili noodles
Spread the layer of minced garlic
Wash the pan and heat it. Pour the rapeseed oil. After the oil is 90% hot, pour it over the chili noodles and minced garlic. (The amount of oil is the amount of fried vegetables)
Spread a layer of pepper noodles
When you eat it, you can eat it with two chopsticks.
1, the selection of beef is very important, should choose no gluten, no skin, no oil, fat-free meat is the best. From the point of view, it is best to choose the meat of the lower leg and the like. 2, the beef slices should be cut thick and even, the hot soup pot slides until the color turns white and the pot is off, the meat is getting too long when the heat is too long. Don't worry about cooking, the meat is put into the pot, and the color is turned off immediately. 3, the side dishes are not very particular, anything can be, mainly based on coniferous vegetables, the most commonly associated with the bean sprouts, lettuce tips, garlic, celery and so on. 4, because the watercress is salty, so I did not put salt. The taste can be re-released. 5, dried chili noodles and pepper noodles according to their own tastes increase or decrease. I have children at home, so I put less dried chili. Usually you will eat it. 6, the last splash of oil is the key, do not omit 7, afraid of spicy can buy no spicy chili noodles, or slightly spicy. Spicyness can be controlled by yourself.