Dry Cooked Beef Szechuan Bean Sprouts Celery

Learn how to make hot and numbing Sichuan style water boiled beef (Shui Zhu Niu Rou) at dwelling. Sichuan style h2o boiled beef is one of my favorite dishes in restaurants. If y'all ever tasted it in China, you will crazily love the tenderness of the beef slices and shocked by how well they are flavored in the hot and cherry broth.

"Water boiling" (水煮) is a unique cooking method originated in Sichuan cuisine. Of class, delicious beef slices cannot be achieved via "cooking in water". The meat (fish, pork and beefiness) is well coated with a "protection shell" made from h2o and starch. This special layer of vanquish, on one hand, prevents the beef from beingness spoiled by the hot broth and on the other hand helps to proceed the juice inside.

Another surprise of the dish, in addition to the beef slice, is the vegetables at the bottom. They tin absorb plenty flavor course the broth, even though they are not boiled in the broth direct. Popular options about bottom vegetables are cabbage, bean sprouts, celery, mushrooms and lettuce head.

Instructions

Cutting beef steak into sparse slices against the grains. Transfer to a bowl, add pinch of salt, white pepper, sugar, light soy sauce and oyster sauce. Mix well until all the sauces are absorbed. And so add 1 egg white and combine well. Then add two tablespoons of starch (recommend using sweet potato starch). Mix well.

Rut 12 to 20 stale chili peppers with 1 tablespoon of Sichuan peppercorn in wok until slightly effluvious.  (place peppers firstly and and then Sichuan peppercorn) Move out, cool downward and and then roughly chop.

Bring a large pot of water to a boiling and then blanch the celery and mushrooms for infinitesimal. Transfer out and place at the bottom of serving bowl.

In a wok, add 2 tablespoon of oil, fry doubanjiang and hot pot seasoning if y'all are using with boring burn until the cherry-red turns red, then add ginger, scallion sections, garlic, fry for 1 minute until aromatic too.  Then place ⅓ of the chili peppers and Sichuan peppercorn nosotros prepared in the first footstep.  Then pour hot water and allow it simmer for 5-8 minutes.

Add together 1 teaspoon of oil in the marinated beefiness and mix them once again to brand sure they are evenly coated. Plough up fire and add the pork slices in and cook until the broth begin to boil again. Wait for around 20 to 30 seconds and transfer them out immediately. Pour the sauce until the container is almost full.

Heat upwardly around 2 tablespoons of cooking oil over again in modest pot. Evenly pour the oil on the surface of the serving basin. Be careful during the process; do not get burnt!

• celery and oyster mushrooms , for the bottom

Beefiness marinating

• 200 g beef steak or tenderloin , cut into thin slices, against the grain
• pinch of common salt
• dash white pepper
• 1 tbsp. light soy sauce
• 1 tbsp. oyster sauce , or slightly more if needed.
• ane egg white
• 2 tbsp. sweet potato starch , or cornstarch

Soup base

• four greenish onions , white office cutting into 2cm long and dark-green pert chopped
• 2 tbsp. Doubajiang or half doubanjiang one-half hot pot soup base
• four tbsp. cooking oil , divided
• iv garlic cloves , finely chopped and proceed half for garnishing
• ane thumb ginger , finely chopped
• Coriander and green onion for garnishing
• i tbsp. light soy sauce
• one L hot water

• Cut beefiness steak into thin slices against the grains. Transfer to a bowl, add compression of salt, white pepper, sugar, light soy sauce and oyster sauce. Mix well until all the sauces are absorbed. And so add 1 egg white and combine well. And then add 2 tablespoons of starch (recommend using sugariness spud starch). Mix well.

• Oestrus 12 to 20 dried chili peppers with slow fire for half minute and and so add 1 tablespoon of Sichuan peppercorn in wok until slightly aromatic. Move out, cool downwardly and then roughly chop.

• Bring a large pot of water to a boiling and and then blanch the celery and mushrooms for minute. Transfer out and place at the bottom of serving bowl.

• In a wok, add together ii tablespoon of oil, fry doubanjiang and hot pot seasoning if you are using with wearisome burn down until the red turns cherry-red, and so add ginger, scallion sections, garlic, fry for ane minute until aromatic also.  Then identify ⅓ of the chili peppers and Sichuan peppercorn we prepared in the first step.  Then cascade hot water and let it simmer for 5-8 minutes.

• Add ane teaspoon of oil in the marinated beefiness and mix them again to make sure they are evenly coated. Turn up fire and add the pork slices in and melt until the broth brainstorm to boil again. Await for around xx to xxx seconds and transfer them out immediately. Pour the sauce until the container is virtually full.

• Lay garlic, green onion and chili pepper prepared in step ii.Estrus up around 2 tablespoons of cooking oil again in pocket-size pot. Evenly pour the oil on the surface of the serving bowl. Exist careful during the process; do not get burnt! Serve hot!!

You can sprinkle some ground Sichuan peppercorn if you love the numbing feeling.

Calories: 392 kcal | Carbohydrates: 17 thousand | Protein: 17 g | Fat: thirty g | Saturated Fat: 6 yard | Trans Fat: 1 g | Cholesterol: 41 mg | Sodium: 743 mg | Potassium: 391 mg | Cobweb: 3 one thousand | Sugar: ii g | Vitamin A: 727 IU | Vitamin C: v mg | Calcium: 53 mg | Iron: 2 mg

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Source: https://www.chinasichuanfood.com/shui-zhu-beef/

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