How to Make Beef with Hot Pepper Sauce

Ingredients: American IBP Beef tenderloin 300 grams,Mushrooms 250 grams, 12 broccoli florets

Seasonings: Jiangjin Fresh Cilantro seeds 30 grams, fresh chili juice 100 milliliters, green and red chili strips each 3 grams,Aromatic oil 50 grams

Preparation process:

1. Remove the heads of mushrooms, divide them into 12 parts, wrap beef tenderloin thinly around each mushroom portion, blanch until cooked.

2.Broccoli blanched and arranged on a plate, place the wrapped beef on top of the broccoli florets, pour over fresh chili juice, sprinkle with cilantro seeds and green and red chili strips.

3. Heat aromatic oil in a pot to seven-tenths hot, pour over cilantro seeds before serving.

Method for making fresh chili juice:

Ingredients: A:Onion 100 grams,Celery 100 grams, old ginger 150 grams, green onions 75 grams,Dried mushroom 50 grams,Bell pepper 100 grams, preserved fresh Sichuan peppers 500 grams,Eight-angled star anise 5 grams, cinnamon 10 grams, licorice 3 grams B: 10 pounds water, Soy sauce

500 grams, chicken powder 50 grams,Monosodium glutamate 100 grams, 250 grams, rock sugar 50 grams MSG Method: Sauté A until fragrant, then add B and simmer over low heat for 20 minutes before straining out the solids.

Dish characteristics: tender, crisp, fresh, and fragrant.Fire up the oven Open, reduce heat and simmer for 20 minutes, then remove the residue. Dish characteristics: tender, crisp, fragrant, and refreshing.