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\”boiled beef is a strong local flavor Sichuan famous dishes. Boiled beef was selected in \”China Recipes\” in 1981. It has a strong flavor and tender meat, highlighting the unique flavor of Sichuan cuisine, spicy and hot, mostly for autumn and winter. , Not only delicious, but also balanced nutrition. \”
The details of the ingredients
Main ingredients
Simple difficulty
- The practice of boiled beef
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2[ 123] Prepare the seasoning -
3 cut slices of beef, cooking wine, soy sauce, salt, pepper, water starch, starch starch Pickled with quail eggs
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4 Green vegetable water
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Ginseng mushroom simmered water - 6
The vegetables and enoki mushrooms that are good ]
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8After exploding the fragrance, it is crushed to the end
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Put the oil after oil heat after heat heat. Enter the pickled pepper and minced garlic -
10 Put the Douban sauce in Lixian County
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倒入白水，烧制 -
12[ 123] Add the pickled beef slices
- When the beef hair is white, you can flourish [123 ]
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Hot oil is poured on the pepper pepper, a bowl of aroma is boiled beef in the pot
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[123 ] Tips
The beef slices should be cut thick and evenly, the hot soup pot slides until the color turns white and breaks, and it should not be too long to avoid the meat of the meat.
Put oil in the pot, add pepper and pepper
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Put the pepper and peppercorns and the remaining garlic in a bowl
