Boiled Beef Slices in Hot Chili Oil

Taste: Spicy; Cooking method: Boiling; Time: Half an hour; Difficulty: Normal.

Steps to make Boiled Beef Slices in Hot Chili Oil

Prepare the ingredients, including Sichuan peppercorn, diced chili, garlic sprouts, and green bamboo shoots, celery, garlic sprouts in a 2:1:1 ratio.

Marinate the beef slices with salt, cooking wine, and seasonings, then mix with water and starch to make a batter (the starch can be heavier, as there is no need to thicken the meat slices when boiling).

Make the diced chili and Sichuan peppercorn. Put a small amount of salad oil in the pan, then add dried chili and Sichuan peppercorn. Stir-fry until fragrant, then pour onto a cutting board to cool and grind into fine powder.

Put an appropriate amount of salad oil in the pan and stir-fry the green bamboo shoots, celery, and garlic sprouts. Add salt halfway through and put them in a soup bowl.

Finally, put salad oil in the pan and heat it up to the point where smoke rises. Add Doubanjiang and stir-fry until it turns red. Add water, cooking wine, soy sauce, and MSG. Heat until boiling, then add the beef slices and cook until they are dispersed in the pot. When the meat slices are just cooked, pour them into the soup bowl.

Sprinkle the diced chili and Sichuan peppercorn on top of the soup bowl, and then sprinkle garlic sprouts on top (do not sprinkle the diced chili and Sichuan peppercorn around the bowl, but rather on top). Heat the salad oil in the pan until it is hot, then pour it onto the diced chili and Sichuan peppercorn in several batches.

The dish is now ready.