Beef, a good ingredient, will lose a lot of flavor when cooked, which is equivalent to not giving full play to most of the flavor and wasting the ingredients.

The essence of boiled beef lies in the collocation of pepper and pepper in the last step. After the beef soup is poured into the plate, sprinkle pepper and dried pepper on the beef noodles. At the moment when hot oil is poured into beef noodles, the contact between hot oil and pepper gives off a thick sesame coke flavor. The two flavors blend together, and "sesame" comes to the nose, delicious and fragrant.

Sichuan's boiled beef pays attention to the original flavor. Cut the beef before cooking 15 minutes. Cut the beef into thin slices about 0.2 cm, then add salt and soy sauce and mix in the raw flour.

Composition:

450 grams of beef, 250 grams of bean sprouts, 5 grams of ginger slices, 0 grams of dried pepper segments/kloc-0, and 3 grams of pepper.

Seasoning:

Salt 4g, bean paste 20g, light soy sauce 15g, sesame oil 10g, and cooking wine 20g.

Step 1,

Wash the pot, boil the water and cook the bean sprouts, and put them at the bottom of the plate.

Step two,

Wash the pan, heat it, add some oil, add bean paste and stir-fry ginger slices.

Step three,

Preserve cooking wine, add appropriate amount of water, add appropriate amount of soy sauce, salt and sesame oil, and boil.

Step four,

Put the salted beef into the pot and cook until the beef stretches out.

Step five,

Pour the beef and soup into a dish with bean sprouts at the bottom.

Step six,

Sprinkle pepper and dried red pepper, and pour in hot oil.

At the moment when the hot oil is poured in, the two flavors blend together, and the spicy and delicious fragrance gushes out and smells fragrant.