Sliced Beef in Hot Chili Oil

Sliced Beef in Hot Chili Oil

Introduction:

"It's autumn. Although it's still muggy in the daytime, it's time to get some tonic. There are many ways to cook sliced pork. Sliced pork is a traditional dish of Sichuan cuisine. Almost every household in Sichuan can cook it, so there are many ways to do it. I am a typical northerner. I love and have no choice for boiled meat. I love the spicy taste, but I still can't enjoy the spicy stimulation. For those friends who don't like meat and like spicy stimulation, boiled meat is a good choice. I believe you will learn and like boiled meat slices. "

Production steps:

Step 1: cut beef tenderloin into large slices about 0.3 mm thick

Step 2: marinate with cooking wine, starch, salt and a little edible oil for 15 minutes.

Step 3: wash the lettuce and tear it into pieces by hand.

Step 4: slice the onion, ginger and garlic, cut the dried pepper into sections, stir fry a handful of Chinese prickly ash in the pot, grind them with a rolling pin after they are scorched, use Pixian chili sauce, Chinese prickly ash and hemp pepper for standby.

Step 5: heat the cooking oil, add onion, ginger, garlic and stir fry until fragrant.

Step 6: add dry pepper, Zanthoxylum bungeanum and pepper, stir fry to get fragrance.

Step 7: stir fry Pixian Douban until red oil is obtained.

Step 8: cook the cooking wine.

Step 9: season the soy sauce.

Step 10: add water and bring to a boil.

Step 11: pour in the lettuce and bring to a boil.

Step 12: blanch the lettuce, take it out and lay it in a bowl.

Step 13: put the marinated meat slices into the pot, spread them with chopsticks, and add salt, chicken essence and sugar to taste when the meat slices are boiled until they disperse and change color.

Step 14: pour the sliced meat and the soup into a large bowl with lettuce. Sprinkle the shredded prickly ash on the sliced meat. Sprinkle the minced garlic and onion on the sliced meat.

Step 15: wash and dry the pan, add 20 grams of oil, heat until 90% hot (smoke), and then pour the hot oil evenly on the meat slices.

Materials required:

Beef tenderloin: 500g

Lettuce: 250g

Scallion slice: appropriate amount

Garlic slices: appropriate amount

Dried pepper: 8

Pixian chili sauce: 3 teaspoons

Pepper: right amount

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

Soy sauce: moderate

Starch: right amount

Sugar: right amount

Salt: right amount

Chicken essence: appropriate amount

Edible oil: right amount

Water: moderate

Ginger slices: right amount

Note: 1. The meat must be cut along the texture, so that the meat taste more tender. 2. Dry pepper and Chinese prickly ash must be deep fried to be brown and crisp. 3. Pixian Douban must be fried to make red oil. 4. The last hot oil must be very hot. Only when it is poured can the fragrance of minced garlic and green onion come out.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: spicy