White boiled beef is a very classic Sichuan dish, which is characterized by a tender taste and a spicy taste. Here's the proper way to make boiled beef in plain water:
Materials Required:1500 grams of beef (preferably beef tendon or brisket).
2.3 slices of ginger.
3.1 green onion.
4.Cooking wine to taste.
5.Dried chili peppers to taste (choose according to taste).
6.Sichuan peppercorns to taste (choose according to taste).
7.2 star anise.
8.2 bay leaves.
9.1 small piece of cinnamon.
10.Light soy sauce to taste.
11.Salt to taste.
12.Water to taste.
Steps:1Cut the beef into thin slices and soak in water for 30 minutes to remove the blood. Then remove the beef slices, drain and set aside.
2.Slice the ginger and cut the green onion into pieces for later use.
3.Boil a pot of hot water and blanch the beef slices in hot water to remove the blood foam. The blanching time should not be too long, about 1-2 minutes. Then remove the blanched beef slices and drain them for later use.
4.Add an appropriate amount of oil to the pan, and after the oil is hot, add ginger slices, green onions, dried chilies, Sichuan peppercorns, star anise, bay leaves and cinnamon, and stir-fry until fragrant.
5.Add the light soy sauce and stir-fry evenly to allow the beef slices to fully absorb the flavor of the soy sauce.
6.Add the right amount of water to cover the beef slices. After the heat is boiling, reduce the heat to low and simmer slowly to allow the beef slices to fully absorb the flavor. During the simmering process, you can taste the flavor of the soup appropriately, and add the right amount of salt according to your personal taste.
7.When the beef slices are simmered until cooked through, turn off the heat, cover the pot and simmer for 2-3 minutes to add flavor to the beef slices.
8.Finally, pour the boiled beef into a plate, sprinkle with chopped green onions, chopped coriander, etc., and serve.