poached sliced beef and vegetables in hot chili oil
Servings: 4
Ingredients
- 400g beef tenderloin
- 200g bean curd skin
- 200g bean sprouts
- 100g lettuce leaves
- 1 piece ginger
- 5 cloves garlic
- 3 scallions
- Dozen dried chili peppers
- Small handful of Sichuan peppercorns
- 1 spoon red oil bean paste
- 1 spoon hot pot base
- 2 spoons soy sauce
- 1 spoon oyster sauce
- 2 spoons corn starch
- An egg white
- 3g sugar
- 1g salt
- A little pepper
- 5g sesame oil
- 3g pepper oil
- Coriander
Instructions
- Prepare all ingredients.
- Cut ginger into slices, chop the garlic and scallions.
- Cut the beef into pieces, add a little salt, black pepper, two spoons of soy sauce, one spoon of oyster sauce, egg white, two spoons of corn starch, sesame oil and pepper oil, mix well.
- Stir-fry Sichuan peppercorns and dried chili over low heat until crispy.
- Crush. It can also be shredded with a knife.
- Add a proper amount of oil to the pot, add a spoonful of red oil bean paste and a spoonful of hot pot base, and fry until it is scented.
- Add the right amount of water and a little sugar.
- Pour into bean sprouts, bean curd skin and lettuce leaves. Then remove the vegetables and put them in a bowl.
- Pour the cured beef slices into boiling water and cook for about two minutes.
- Put vegetables under the container, then pour beef slices, sprinkle with crushed Sichuan peppercorns and dried chili, and sprinkle with garlic.
- Pour appropriate amount of hot oil and sprinkle with parsley.