Sichuan Boiled Beef

About Sichuan Boiled Beef - Sichuan Cuisine

Boiled beef is a rare and delicious dish in Sichuan cuisine, originating from Sichuan. It is spicy and fragrant, with rich flavors. It is famous for stir-frying, boiling, steaming and dry-frying. It is a homely taste in the hearts of local people.

Ingredients

• Beef 300g
• Clear water 1000ml
• Salt as appropriate
• 3 slices of ginger
• Cooking wine 1 spoon

Instructions

1. 1. Add appropriate amount of water to the pot and bring to a boil
2. 2. Add boiled beef and cook until tender
3. 3. Add beef, water and ginger slices and continue cooking for 5 minutes
4. 4. Add salt and a little light soy sauce to taste
5. 5. Cook until all ingredients are cooked and flavourful
6. 6. Serve in bowls

Cultural Notes

Boiled beef embodies the culinary essence of Sichuan cuisine. Sichuan cuisine is one of the eight major cuisines in China and is famous for its spicy and delicious flavor. Sichuan cuisine makes good use of seasonings such as peppercorns, Sichuan peppercorns, and bean paste. Twice-cooked pork, Kung Pao chicken, and Mapo tofu are all classic representatives of Sichuan cuisine. In Sichuan, people are very particular about the selection of ingredients and the control of heat, and boiled beef is the epitome of this ingenuity.