Sichuan Boiled beef


120 grams of beef
50 grams bean sprouts
20 grams of dried chili
Zanthoxylum10 grams
20 grams of garlic
Douchi 15 grams
Ginger 20 grams
10 grams of peanut smelt of garlic
Cornstarch 2 tablespoons water



A. 1 tablespoon spicy bean paste
Zhenjiang vinegar 1 tsp
1 tsp soy sauce
1 tablespoon rice wine
Soup stock 200㏄
1 tsp sugar
B. 1 tsp sesame oil
1 tablespoon chili oil


  1. beef, bean sprouts with boiling water, boil hot after each drain into the bowl aside.
  2. garlic, chopped ginger; peanut smash aside.
  3. Use a pot, open the fire, pour the right amount of oil, add garlic, ginger, tempeh, Zanthoxylum and seasonings A cook evenly, cornstarch water to thicken, Drizzle beef bowl.
  4. Another hot pot, pour the seasoning B, add dried pepper saute, pour in the beef bowl, sprinkle with smelt of garlic chopped peanuts can last.