Ingredients for Water-cooked Beef Slices
| Beef Tenderloin 500g | Phoenix Tails 200g |
| Vegetable Oil 50g | Lard as needed |
| Salt as needed | Douban Sauce 2 tablespoons |
| Soy Sauce 2 tablespoons | Vinegar 1/2 tablespoon |
| Green Peppers as needed | Dried Chilies as needed |
| Dried Sichuan Peppercorns as needed | Scallions 5 stalks |
| Ginger as needed | Garlic 8 cloves |
| Cilantro 3 stalks | Edible Baking Soda (optional) as needed |
| Hotpot Base Sauce (optional) as needed |
Recipe for Water-cooked Beef Slices
Step 1
Slice the scallions and ginger, squeeze out the juice in hot water and set aside.
Step 2
Add baking soda water, cornstarch, green peppers, segments of dried red chili, mix into the beef, add oil to seal in moisture. Let it sit for 20 minutes. (Personal preference: omit rice wine, scallion-ginger juice to remove odor, baking soda to tenderize the beef, sealing in moisture to make the beef more tender. This step can also be omitted.)
Step 3
Dice the scallions, cilantro, garlic, and ginger and set aside.
Step 4
Dry the dried red chilies and Sichuan peppercorns, toast and chop finely for later use.
Step 5
Dice the garlic, dried red chili, Sichuan peppercorns, and add the diced chili pieces. Garnish with diced scallions and cilantro at the end.
Step 6
Slice the phoenix tails as a base, or use other vegetables of your choice as the base.
Step 7
Heat vegetable oil, then add the pork, douban sauce, sliced garlic, ginger, and hotpot base sauce. Stir-fry on low heat until fragrant, then add water and bring to a boil. Add the marinated beef slices, cook until they change color, then remove from heat after waiting for 10 seconds.
Step 8
Add the dried red chilies, Sichuan peppercorns, minced garlic, diced chili pieces, scallion segments, and chopped cilantro. Drizzle with a little oil before serving. Enjoy!
