How to Make Hot Oil Bull's Eye in Sichuan Cuisine

Main ingredients:Beef 300g, dried Chili 10g,Ginger 4 slices, garlic 2 cloves, Sichuan peppercorns Radish 10g Additional ingredients: 1 tablespoon of cooking wine,Chili sauce 1 tablespoon,White vinegar A little salt, 1 teaspoon sugar, a little chicken powder, fresh and tender beef — classic Sichuan cuisine.

Method: 1. Wash the beef and cut into thick strips.2. Cut two slices of ginger into pieces, mince 2 garlic cloves.3. Add water to a pot, add two slices of ginger, bring to a boil over high heat.4. Once boiling, add the sliced beef and blanch.5. About one minute later, add cooking wine.6. Continue to cook for another half minute, then turn off the heat, and remove the beef with a strainer.7. Immediately submerge the removed beef in cold water, drain after a moment, and pat dry.8. In a separate pot, add two tablespoons of oil and heat over high heat until six-tenths hot.9. Add the dried chili.10. Add one tablespoon of chili sauce.11. Cook on low heat for about one minute, then turn off the heat and pour into a clean bowl.12. Pour the red oil over the cold beef.13. Add the minced ginger and garlic pieces.14. A little salt.15. One teaspoon of sugar.16. A little chicken powder.17. One teaspoon of white vinegar.18. Add the chopped spicy radish, mix well and serve.

Answer from Cooking Network Website Official website