Spicy Boiled Beef (Szechuan Style) 川菜水煮牛肉

@AniphaeS

Published in 

Food made in China

 · 8 Jan 2022

Spicy Boiled Beef (Szechuan Style) 川菜水煮牛肉

1. Prepare 8 oz of hot pot style thin beef. Set aside
2. Cut half small Napa cabbage into 1.5 inches chuck, set aside
3. Medium heat cooking pan with 1 Tbsp of oil and 1 Tbsp of minced garlic
4. Add cut Napa cabbage stir-fry for few minutes, then move the vegetables to claypot. (Cabbage no need to cook well done, it will continue cook in claypot)
5. Turn to low heat on the same cooking pan, add 1 tsp of oil, 1 Tbsp of mined garlic, 1 Tbsp of minced ginger and 2 Tbsp of Chinese bean paste (aka. Doubanjiang 豆瓣酱)
6. Low heat cook for a minute, then add 4 cups of hot water, then 1 Tbsp of soy sauce, 1 tsp of sugar, 1 tsp of white pepper powder and 1 Tbsp of chicken bouillon
7. Add beef in the broth cook for one minute, take it out set on top of the Napa Cabbage
8. Low heat claypot, add the remaining broth in the claypot.
9. Sprinkle 1 Tbsp of minced garlic, 1 Tbsp of minced ginger, handful of cut scallions, 1 tsp of peppercorn, 2 Tbsp of chopped dry red chili pepper and 1 Tbsp of sesame oil
10. Boil 3 Tbsp of oil, then pour the hot oil on top of chili peppers
11. Add a handful of cilantro, ready to serve