How to Make Spicy Meat Slices
Sichuan-spiced beef slices are dishes that many people can make, with different methods resulting in varying flavors,Cooking Network Cooking Network shares a simple and delicious method for making Sichuan-spiced beef slices. Following this method will yield beef slices that are aromatic, sweet, savory, fresh, and spicy. Many similar dishes can be prepared using the same technique.
Sichuan Spicy Beef Slices Ingredients Introduction
Pork Ribeye(250 grams) Oil Bok choy(200 grams)Soysauce(30 ml) Old Soysauce (half tablespoon) Xiachang Bean Paste Sauce Sauce Ribeye(250 grams) Oil Green vegetables(one tablespoon)Kernels Oil (one teaspoon) Red chili oil (5 grams) Fried Sesame seeds(as needed)
Steps for making Sichuan Spiced Beef Slices:
1. Prepare all the ingredients and seasonings.Recipe The used oil is provided by Xi Wang corn germ oil.Corn Germ Oil.
2. Wash the ribeye, freeze it slightly hardened, cut into slices about 4 cm long, 3 cm wide, and 0.3 cm thick, then soak in clear water to remove some of the moisture.Green vegetables Wash and remove old leaves for later use.Ginger Peel, chop into mince.
3. Marinate the ribeye with 15 ml soy sauce, 10 ml cooking wine, and 2 grams of black pepper powder, then mix well to absorb the moisture.Continue marinating by adding 40 grams of egg white starch slurry (egg white + cornstarch), mixing thoroughly. A tablespoon of corn germ oil can be added for better separation when frying. Then mix in 40 grams of egg white and starch slurry (egg white + starch) thoroughly. Green vegetables
4. Take a bowl and add 15ml soy sauce, half a tablespoon of dark soy sauce, 5 grams of chicken powder, 15ml water starch, and 50ml of clear broth or water to make the roux, set aside.4. In a bowl, mix the remaining 15 ml soy sauce, half a spoonful of old soysauce, 5 grams of sugar, 2 grams of chicken powder, and 15 ml water-starch slurry with 50 ml of broth or water to create a roux. Blanch the hearts and arrange them on the plate.
5. Heat the wok over high heat, add West King corn germ oil, which can be a bit more than usual. Heat until it reaches about 4-5 tenths of its maximum temperature, then add the meat slices, remove from the fire, and gently stir to separate the meat pieces before placing the pan back on the heat. When the meat turns white, remove and drain off excess oil.
6. Retain some bottom oil in the pan, heat briefly, then transfer it to a plate. Alternatively, boil water with a little oil and salt, blanch bok choy, and arrange on a plate.Green vegetables Blanch the heart and arrange it on a plate.
7. In another wok, add oil and heat to about five tenths of its maximum temperature, then fry the kernels over low heat until fragrant.
8. Add the Sichuan bean paste and stir-fry until red oil is released; a small amount of water can be added to make it glossy and bubbling.
9. Return the meat slices to the wok, quickly coat them with the red oil sauce.Pork Slices
10. Pour in the previously prepared roux, stir-fry until thickened.
11. According to taste, add 4 grams of red chili oil, one teaspoon of kernel oil, and one tablespoon of chili powder, mixing evenly. Sprinkle some fried sesame seeds before serving.
12. Serve the meat slices on a plate with bok choy.
