Boiled beef, this seemingly complex dish, is actually very simple. Don't be intimidated by its name. In fact, it's a big dish that even novices in the kitchen can easily do. With a little patience and attention to details, you will be able to make the most suitable boiled vegetables for your taste.
1. Cut beef into large slices. Taste with cooking wine, soy sauce and Shuidian powder.
2. Wash the bean sprouts, lettuce, onion, ginger and garlic.
3. It's time to cut and shred the scallion, ginger, garlic and dried chilli.
4. Stir fry Chinese prickly ash in a dry pot, mash it with garlic mortar or press it with knife back (don't beat it into powder).
5. Heat the oil in a hot pot, add a small amount of chopped garlic and ginger, add a tablespoon of bean paste, stir fry the red oil over low heat, and then add the soup or water.
6. Put the bean sprouts and lettuce in the water, stir fry until it's done, then scoop it up and put it into a big bowl.
7. Leave the soup in the pot, add a small amount of cooking wine, sugar and a little vinegar. After the water is boiled, put the cured beef into the pot. Pay attention to use chopsticks to cut the meat. The water will roll again. Turn off the fire after the meat is completely discolored.
8. Pour the soup and meat into the big bowl paved with green vegetables. Now start to code the ingredients, and arrange them from the outside to the inside according to the order of chopped scallion, dried pepper and pepper, ginger and garlic.
9. In another pot, add a large area of oil at the mouth of the bowl, and pour it quickly from the middle of the bowl when it is smoking. With the sound of "Ha La", from garlic to pepper to onion, layers of fragrance diffuse. When the sound of oil explosion gradually quiets down, a bowl of attractive boiled beef is waiting for your luck.