Water Boiled Beef

Ingredients:Beef Loin 250g

Accessories:Bitter Gourd Tips 100g, Celery 20g, Garlic Chives 50g, Green Onion 10g, Ginger Rice 15g, Dried Chili Peppers 20g, Garlic 25g, Sichuan Peppercorns 5g, Doubanjiang 50g

Seasonings:Salt 3g, Sichuan Peppercorn Powder 2g, Cooking Wine 5g, MSG 2g, Taro Starch 40g, Sweet Rice Fermented Dregs 20g, Refined Vegetable Oil 150g

Operation Steps:

1. Slice the beef into 0.5cm thick pieces, 2cm wide slices; cut the bitter gourd tips into 5-6cm long segments; cut the celery, garlic chives, and green onion into equal lengths.

2. Place the beef in a bowl and add salt to season, then add 100g of water and a little taro starch and stir until the water is completely absorbed by the beef.

3. Add dried chili peppers and Sichuan peppercorns to the pot, add a little oil and sauté until fragrant, then chop finely and set aside.

4. Place the pot over heat, add a little oil to sauté the bitter gourd tips, garlic chives, and celery until cooked, then place in a bowl as a base.

5. Place the pot over heat, add vegetable oil until it’s 5-6 times its original volume, add ginger rice, garlic, and Doubanjiang to bloom the fragrance, add cooking wine and broth, then add sweet rice fermented dregs to adjust the flavor, when the sauce is slightly opened, add in the beef slices, gently stir with chopsticks until cooked, then add MSG and bring to a boil, ladle over the base of vegetables.

6. Sprinkle chopped knife-cut chili over the beef, heat vegetable oil until 5-6 times its original volume, pour over knife-cut chili, sprinkle with Sichuan peppercorn powder and green onion.

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