How to Cook Hot Pot Beef Slices Video
This was once a popular dish, popular in big and small restaurants until today. This is truly the real thing;before even seeing it, one can smell its aroma;anyone with discerning taste would show an unhesitating determination to have more of this complex and spicy stewed meat;—I want to have more!
Ingredients:
Beef rump meat 400g
Green onion 100g
Chinese parsley 50g
Garlic paste 25g
A piece of ginger, minced 25g
Chuanxi red bean sauce 1 tablespoon (15g) Dried chili peppers
Sichuan pepper Dark soy sauce 2 teaspoons (10ml) Monosodium glutamate 1 teaspoon (5g) Egg white, a portion
Black pepper 1/2 teaspoon (3g)Rice wine 2 teaspoons (10ml) 50g
Cornstarch 1/2 teaspoon (3g) 20g
Salt 1 teaspoon (5g) Just a little chicken broth
Appropriate amount of oil Steps:
Clean the beef, cut it into long thin slices and marinate with salt, monosodium glutamate, rice wine, black pepper, egg white, cornstarch.
Cut the green onions into ear-shaped pieces. Dice the Chinese parsley and slice the green bamboo shoots for later use.
Dry chili peppers and Sichuan pepper seeds, after frying them to release their aroma, remove them, then cut them with a knife.
Heat oil in a wok, add Chuanxi red bean sauce, minced ginger, garlic paste, stir-fry until fragrant and oily, then add chicken broth, cook for a moment, then remove the residue.
Cook beef slices, green onions, dark soy sauce, and continue cooking for about 5 minutes. Remove the beef and mix with monosodium glutamate.
Add Chinese parsley, bamboo shoots to the remaining broth, cook until almost done, then pour on top of the beef and sprinkle with fried chili peppers and Sichuan pepper seeds.
Pour hot oil into the beef in a wok, when you hear "sizzling" sound, it is ready.
Tips:
1. Marinate the meat with thick sauce; do not stir too much immediately after adding to the pot or it may lose its stickiness.2. Stir-fry the Chuanxi red bean sauce over low heat until fragrant and oily, but never burn it. Wash and slice the meat into thin strips, then add salt, chicken essence, cooking wine, pepper powder, egg white, and starch to marinate. Slice the scallions into ear-shaped pieces for later use. Cut the celery into segments and the green bamboo shoots into slices for later use.
2 Sauté the dried chili peppers and Sichuan peppercorns until fragrant, then remove and chop them finely.
3 In a wok, heat oil, add (Doubanjiang), minced ginger, and garlic paste, stir-fry until fragrant and red oil is produced, then pour in fresh broth to boil, strain out the residue, and add top round beef slices, scallions, and light soy sauce into the pot. Cook for about 5 minutes, then remove the beef, mix with chicken essence.
4 Add the celery and green bamboo shoots to the remaining broth, cook until half done, then transfer them along with the broth over the beef, sprinkle with the chopped Sichuan peppercorns and dried chilies.
5 In a wok, heat oil, pour it over the beef. Add"sizzling" ( )sound, and serve immediately.
Tips:
1 When marinating the meat slices with thick slurry, do not stir them right after they are added to prevent de-slurrying.
2 Stir-fry the Doubanjiang at medium heat until fragrant and reddish oil is produced; never burn it.
