🥘 Ingredients
- beef loin 500 g
- water 120 g
- egg 1
- salt 1 tsp
- corn starch 1 tbsp
- dried red chilies 100 g
- soy bean sprouts 300 g
- celery 300 g
- salt 1 tsp
- chicken boullion powder 1 tsp
- oil 2 tbsp
- doubanjiang 0.67 cup
- garlic cloves 8
- ginger 1 in
- water 750 ml
- chicken boullion powder 2 tsp
- msg ¼ tsp
- corn starch ½ tbs
- garlic bulb 1
- oil 500 ml
- sichuan peppercorns 2 tbsp
- cilantro 1
- green onions 1
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1Slice beef loin into thin slices (slightly freeze to make it easier) Add water of water to beef and 'slap' it in, until no longer see the water Add egg , salt , corn starch , mix together and set aside Soak chopped dried red chilies in water Blanche soy bean sprouts and cliced celery Stir fry for a minute adding salt and chicken boullion powder Put directly into serving pot Add oil to pot and then add chopped doubanjiang Stir fry until oil is red Add chopped garlic cloves and chopped ginger and fry for a few minutes Add water mixed with chicken boullion powder and msg Bring to boil. Add beef and cook briefly, remove and put in serving pot Thicken the broth with corn starch slurry Spoon over meat until it is covered Add chopped garlic bulb on top of meat Heat oil until hot, add sichuan peppercorns and drained chili peppers Fry until fragrant and add on top of meat Garnish with cilantro and green onions