The traditional method of boiling beef in water

Need ingredients

Beef Tenderloin

400g

lettuce

bamboo shoot

garlic

ginger

Green garlic sprouts

salt

1/2 teaspoon

clean water

5 tablespoons

Water Starch

1 tablespoon

Dry red chili pepper

Dried Sichuan peppercorns (or Sichuan peppercorns)

thin soy sauce

white sugar

Edible oil

Method steps

1. Cut the beef tenderloin thinly, the thinner the better

3. Add a small amount of water multiple times, while stirring until the water is completely absorbed by the beef

5. Add water starch powder

7. Add an appropriate amount of peanut oil to the pot, then add dry red chili peppers and Sichuan peppercorns into a strainer. When the oil is heated to 50-60%, use a spoon to continuously pour the hot oil over the Sichuan peppercorns and chili peppers until they turn deep red and crispy

9. Wash and cut the lettuce into sections

11. Chop garlic sprouts into small pieces

13. Heat the wok and add 1 tablespoon of the oil used for frying the spicy and crispy pastry. Stir fry 1 tablespoon of Douban sauce until fragrant until red oil is produced

15. Add the lettuce and stir fry until the color turns emerald green

17. Heat the pot again, add 2 tablespoons of oil, and stir fry until fragrant. 2 tablespoons of Douban sauce

19. Stir fry until red oil is produced

21. After boiling, quickly add beef slices one by one

23. Add the soup to the vegetables and sprinkle an appropriate amount of spicy pastry on top

25. Heat the oil again in the pot, take an appropriate amount and pour it over minced garlic, green garlic sprouts, and spicy pastries, making sure to hear the sound of "sizzling and pulling"

Tips

Beef is slightly frozen until slightly hard, making it easier to cut

Pouring water into the beef is the key to making the beef slices smooth and tender. It is important to do so thoroughly, but also to avoid any water leakage. Beef that has been thoroughly watered should be mixed with wet starch. When wet starch is heated and gelatinized, it will envelop the moisture in the beef, resulting in a tender and smooth texture

Shuidian powder is a thick layer of starch that settles at the bottom after being dissolved in water and left to settle

The oil poured at the end must be hot enough to fully stimulate the aroma of spicy pastries, garlic, and green garlic

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