Boiled Beef


150 grams of beef pot
A cabbage 1
Garlic 1
Dried chilli 4
1/2 teaspoon peppercorns
Water 250㏄


1 tablespoon hot bean paste
1 teaspoon soy sauce
1/2 teaspoon sugar


1 teaspoon soy sauce
1 teaspoon rice wine
1/4 teaspoon sugar
1/8 teaspoon salt
1 1/2 teaspoons cornstarch


  1. Add all marinade beef slices and set aside.
  2.A cabbage, peeled and sliced; garlic slices; dried chillies soaked, cut segments and set aside.
  3. wok, add appropriate amount of salad oil, add cabbage and 1/4 teaspoon salt (external weight), fry over low heat for about 2 minutes, dish aside.
  4. Wash the pot, add 1 tablespoon oil, add dried chili peppers and peppercorns, and fry over low heat for about 1 minute, then remove and let cool, crush and set aside.
  5. The same approach four original pot, add hot bean paste, garlic, ginger, fry over low heat for about 1 minute, add 250㏄ water and soy sauce, sugar, roll until after a small fire, so that the soup to keep micro-roll like, beef slices into practice by 1 to beef shabu after anti-white garlic pieces into the stall.
  6. The practice of soup poured into practice intraday 5 3, then sprinkle with chopped chili practice and pepper 4 pieces, and finally another Youlin Heat 1 tablespoon of the top can be.