Corners version boiled beef

2024-08-29 15:00:51 988

It's inevitable to be precise when cooking on weekdays, and there will always be a little bit left over. Today, we have a dish: a boiled beef version with leftover ingredients, where you can add whatever vegetables you like, and mix them with home style delicacies for a delicious meal! Someone said after lunch, 'You can't keep the soup upside down for soaking rice noodles in the afternoon!'**

Details of ingredients

Technique

difficultySimple
workmanshipcook
tasteSpicy and Spicy
timeThree quarters of an hour

Steps to make Corners version boiled beef

Soak the beef in blood and wash it clean.
2. Use leftover fungus, shiitake mushrooms, and vermicelli for other dishes.
3. Bean sprouts and bean skins for later use.
4. Cut beef into thin slices.
5. Add starch, lime, soy sauce, salt, oil, and cooking wine.
6. Marinate for about half an hour.
7. Scallion, ginger, garlic, Sichuan peppercorns, and rattan peppercorns for later use.
8. Chop the scallions and garlic into small pieces, and cut the red peppers into small pieces.
9. Change the tofu skin and zucchini core into knives.
10. Heat up the oil in the pot and pour in the ingredients. Add bean paste and chopped peppers and stir fry until fragrant.
11. Add an appropriate amount of water and bring to a boil.
12. Season with salt and add bean sprouts and fungus until cooked.
13. Boil the shiitake mushrooms and vermicelli in sequence, and then serve them out.
14. Continue to cook the zucchini core and tofu skin until cooked, then serve.
15. Cook the marinated beef until it changes color.
16. Pour the soup and meat together into the soup pot.
17. Sprinkle chopped scallions, minced garlic, red pepper segments, and red chili powder, and drizzle with hot oil.
18. The delicious food is perfectly presented.
19. Let's come together, my friends.