How to Make Spicy Sliced Beef in Hot Pot Sauce

I've wanted to make this dish for a long time but never got around to it. This time, I just couldn't resist anymore.

Ingredients Introduction

Main ingredients:Beef(500g) Sprouts(250g) Lettuce(A bunch)Side ingredients:Black pepper powder(2g)  Egg(One)Rice wine (A big half spoon)Cornstarch (Appropriate amount) Oyster sauce (Half a spoon)Raw Fresh ginger(3g)  Garlic (3g)Dried chili Chinese prickly ash seeds(5g)  Star anise(3g)  Cinnamon bark (A small piece)(Three pieces)Bay leaf (Appropriate amount)Java pepper (Four to five)Concentrated stock cube (One)

Mixed spices Hot pot beef slices Steps:

1. Make Hot pot beef slices It's best to use beef tenderloin, but we didn't have it in the supermarket, so I used something else instead. Wash the beef thoroughly after purchasing.Bleeding water 2. In fact, people may like the meat of hot pot beef slices, but I prefer the vegetables inside. The sprouts are quite affordable—2 yuan for a big bunch—but I had to clean them one by one, which really tired me out. For the sake of eating, I endured it.Slice the beef thinly and evenly for later use 3. Put the sliced beef into a deep container, add a little salt, black pepper powder, rice wine, a tiny bit of soy sauce, an egg, oyster sauce, and a small amount of cornstarch.

.

4. Mix well by hand to marinate, then let it sit for a while.

Put the sliced beef in a deep container, add a little salt, pepper powder, cooking wine, a tiny bit of old soy sauce, one egg, oyster sauce, and a small amount of cornstarch

5. Cut large scallion segments into pieces for later use6. Finely chop the ginger and garlic

7. Clean the lettuce thoroughly and place it at the bottom of a large bowl

8. First, fry the dried chili and Sichuan pepper to make them crispy. Heat up the pot and add the dried chilies; use low heat and keep pouring oil over or stirring occasionally until they turn slightly brown.

9. When the chilies are fried, cut them into pieces or small bits. The fried chilies will be very crispy with no spicy taste but a great aroma. Similarly, crush the Sichuan pepper using a rolling pin; don't make it too fine though.

10. Now let's fry the aromatic oil: use the same oil from frying chilies and Sichuan peppers to fry the aromatics. Add star anise, cinnamon bark, bay leaf, Java pepper, and other available ingredients you have in small heat until fragrant. After a while, add ginger slices, garlic slices, scallion segments, keep the fire low.

11. Remove the fried chilies and Sichuan peppers; they can be cut into pieces or chopped finely to make them crispy.

12. Now let's fry more aromatic oil: use this same oil from frying chilies and Sichuan peppers to add spices. Place star anise, cinnamon bark, bay leaf, Java pepper, and other available ingredients in small heat until fragrant. After a while, add ginger slices, garlic slices, scallion segments; keep the fire low.

13. Leave some oil at the bottom of the pot, then add scallion strips and stir-fry to release their fragrance.

14. Add two spoons

Doubanjiang (Bean paste) and stir-fry until red oil is produced. 15. Add one spoon of rice wine.

Soy sauce

16.Two tablespoons Two spoons

17. Add an appropriate amount of water and a concentrated stock cube, or homemade chicken broth is best.. 18. Bring to a boil and simmer for 3 minutes; strain out the residue now and taste to see if it's salty enough. I didn't add salt because the bean paste and soy sauce are already quite salty.

Boil for about 3 minutes, then remove the solids. You can taste now; I didn't add any salt because the and (also known as light soy sauce) are already quite salty...

19. Add the sprouts, do not cook for too long

20. Remove and place in a large bowl prepared earlier.

21. Now carefully add the marinated beef slices one by one into the pot; after all are added, increase the heat to bring to a boil and cook until the meat changes color. Gently push them around with a spatula. The cooking time should be short—once they change color, remove.

22. Transfer the soup and meat together into the large bowl. Add the fried chilies and Sichuan pepper pieces, as well as one big spoon of chili powder and one big spoon of black pepper powder, along with minced garlic.

23. Finally, heat up the aromatic oil left from frying until it starts to smoke; pour it in two portions over the chili powder, Sichuan pepper powder, and minced garlic. [If too hot, they will burn]

24. Optionally sprinkle a little coriander|

25. I forgot to buy coriander or scallions, so I just used some finely chopped scallion; it was still delicious and definitely as good as the ones made outside.

Tips:

Followers who like my recipe must remember to follow me!