Ingredients:
500-600 g prime beef thinly sliced
5-6 celery stalks
4 scallions
2 large spoons Sichuan pepper
10-15 hot dried chilies
3-4 tablespoons Sichuan chili bean paste
3 cups beef stock
50 ml Shaoxing rice wine
4 tablespoons potato flour mixed with 4 tablespoons water
50-70 ml vegetable oil
Salt
Method:
1. Cut beef slices into bite-size pieces approx. 2x2 cm each. In a bowl mix the beef with rice wine, season with some salt, let stand.
2. Peel off the fibrous skin of the celery stalks, cut lengthwise into 0,5 cm sticks, chop into 4-5 sections, approx. 4-5 cm in length.
3. Cut scallions into 4-5 cm sections to resemble the celery.
4. In a wok heat up 20-30 ml oil and quickly stir-fry the pepper. Be careful not to burn it. Take pepper out of the oil and leave to cool.
5. Return pan with oil to heat and stir-fry the celery and scallions in the oil for 2-3 minutes until they are just cooked, season with some salt. Transfer into a deep serving bowl.
6. Return the wok to the stove, add another 20-30 ml of oil and the chili bean paste. Cook for a minute till the oil is bright-red and fragrant. Pour in the stock and wait till boiling.
7. Add the flour mixture to the meat and mix well. Add meat to the wok and boil for a minute or two, use chopsticks to separate meat. The stock should become slightly thick and bubbly. Check for seasoning.
8. Cut up the fried chili and Sichuan pepper coarsely.
9. Pour the stock with the meat over the vegetables.
10. Just before serving add the remaining oil to the wok. Heat till almost smoking hot. Put pepper into oil and pour over meat. Serve immediately so your guests can enjoy the dramatic sizzling!
This fiery hot dish is one of the finest in Sichuan cuisine, some are intimidated by its spiciness, but it is really addictive! If cooked right, after the first bite you should experience numbing of your lips as well as a burning sensation in your mouth, some perspiration, sneezing and pure gastronomic joy! Eat hot and let the endorphins take control of your mind and soul!
Bon appetit!
Негізгі бет Sichuan Spicy Beef in Broth (Shui-zhe Niu-rou)
Пікірлер: 38