Description:The style of cooking is classified: Sichuan Cuisine | Beef | Suit the taste of both old and young Taste: Chilli Make the difficulty: Ganish food (intermediate) Make time: 20 minutes The materials: Meat of ox's leg is 300 grams, dry powder silk is 10... Boiled beef

• The style of cooking is classified: Sichuan Cuisine | Beef | Suit the taste of both old and young
• Taste: Chilli
• Make the difficulty: Ganish food (intermediate)
• Make time: 20 minutes

• The materials: Meat of ox's leg is 300 grams, dry powder silk is 100 grams, 50 grams of bean-leaves
• Condiment: Chinese prickly ash, chilli powder, gourmet powder, yellow wine 5 respectively, Sichuan 75 of broad bean paste, maos of soup 750 grams, appropriate amount of exquisite oil, a little of salt
• Boiled beef method:
• 1,The beef is sliced, enter 50% of the hot oil cauldrons and slip to breaking the blood, it is quenched into the strainer for use that the pan arises.
  2,The bean vermicelli rises the hair with the warm water; Drain the moisture after the bean-leaf is cleaned.
  3,Set the oil free to boil hotly, produce the fragrant Chinese prickly ash, put chilli powder and broad bean paste, slightly fry for several times with hot pan, cook yellow wine, enter the soup of hair, add the salt, gourmet powder and bean vermicelli, quench into the beef slice after cooking and boiling, put the beans temple, it is packed into the soup bowl that the pan arises.
• Note:
• Characteristic: Color getting brown and lubricous and tender to take dreg red, chilli is rich.