How to cook beef

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  1. For beef, choose beef tenderloin to make boiled beef that is fragrant and tender.

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  2. Remove the fascia from the beef tenderloin and cut into 2-minute thick slices.

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  3.Use 15 grams of cornstarch and a little water to soak the starch, add salt and cooking wine to the beef Grip the slices evenly and let it sit for more than two hours.This will soften the fibrous tissue of the beef and make the beef taste more tender.

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  4. Next prepare various seasonings.The classic way of boiling beef is to add some fermented glutinous rice.The juice can enhance freshness, fragrance and remove fishy smell.

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  5. Chop the Pixian Douban into fine pieces to get a good-looking red oil.Chop the ginger and garlic into pieces.

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  6. Slice the bamboo shoots and cut the garlic sprouts into inch sections, leaving a thicker garlic sprout.Disk use.

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  7. Cut the remaining garlic sprouts into thin slices crosswise and set aside with the coriander leaves.

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  8. Take a pot and roast red peppers over low heat until fragrant.

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  9.Half is chopped and half is whole.

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  10. Take the oil in the pot and fry the bamboo shoots and garlic sprouts until they are raw, add a little salt to taste.

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  11.Place it in a bowl and "put it on the bottom".

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  12. After clearing the pot, stir-fry the peppercorns with oil over medium heat until fragrant.

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  13. Sauté the ginger and garlic until fragrant, and fry the red bean paste from Pixian County.

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  14. Add tempeh and stir-fry until fragrant.

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  15. Add fresh soup and bring to a boil.If you don’t have fresh soup, just add water.It will be enough to cover the beef.Just the amount.Then add fermented glutinous rice juice, salt and light soy sauce to adjust the taste.

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  16. Add beef slices one by one and soak until cooked.

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  17. Remove the beef and place it on the "bottom".

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  18.Pour in appropriate amount of original soup.

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  19.Sprinkle with pepper powder, sliced ​​garlic sprouts, crushed dried red pepper and whole dried red pepper , boil some hot oil and pour it on top.

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  20. Garnish with coriander leaves and serve.