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\”In the Northern Song Dynasty, Sichuan Zigong, Sichuan, was particularly unloved to dissection The return of the cattle,
The long -term laborer beef opened a lot, full of toughness,
3 -pointer thin slices in the juice of local spices such as peppercorns, Xiaomi spicy, etc.
can’t wait to put In the entrance.
The rough approach brings unparalleled delicate feelings.
The essence of the boiled vegetables in Sichuan cuisine is the same as the white burning of Cantonese cuisine. How to better restore and highlight the taste of ingredients.
boiled beef continued to give new colors with the derivation of thousands of years.
And, the soybean sprouts that are lingering, you don’t think about it. \”
Ordinary difficulty [ 123]
- The practice of boiled beef
Stir -fried pot stir -fry pot Put the right amount of water and salt in the middle, boil on high heat, add bean sprouts and blanch, remove the drain and put into the bottom of the bowl
After washing the pan, put the peanut oil, boil over medium heat to 60 % of the heat, add red oil in Douban sauce, add pepper powder, seasoning powder and 250 mL water to boil[ 123]
- Keep boiling in the pot, put the beef and spread it, cook until the beef slices are opened, you can turn off the heat
- Pour the cooking beef and soup together into the bowl, sprinkle with peppercorns, garlic, green onions
- Stir -frying can not be washed, add chili oil to 70 % heat, pour the meat in the bowlEnjoy
The time to cook beef needs to be carefully observed, and the meat quality is easy to get old.