I especially like Sichuan cuisine. When I see the red pepper, I am excited and my appetite is greatly increased~ The boiled vegetables are the most enjoyable, especially when the last oil is poured, smelling the scent of dried peppers and peppers in the hot oil, listening to the hot oil entering the plate and instantly releasing the sound of the oil and the soup, watching The bright red color is really a big heart.
The cow lobes are washed and cut into wide strips.
Cut the cabbage, stir fry in a pot with red pepper, ripen in seven or eight, and season with a little salt. After the speculation, it is placed at the bottom of the plate.
Add the oil in the wok, use the dried chili and pepper to simmer the pan, stir-fry the chopped cardamom and the bean paste, stir fry the red oil and add boiling water, not too much. Place the veggies in the water, drive to the maximum heat, and boil for 2 or 3 minutes. Season with salt and sugar, and fill the plate immediately after the beef leaves are cooked.
After sautéing the chopped green onion, minced garlic, chili, and pepper with a proper amount of oil, pour the hot oil on the veggies that have just entered the plate.
1. Niu Baiye should not be cooked for too long, once it is hot, it will shrink when cooked for a long time. Just like the hot pot, the beef venetian leaves are not fished out in time, and they can't be found. . . 2. The water of boiled veggies should not be too much. Just can't have cow veggies. If the water is too much, it will dilute the taste. 3. Cabbage can't be too cooked. I used to drink the cabbage in the past. I felt very bad when I tasted soft. Later I changed it to a stir-fry until the ripening of the seven or eight. After the hot soup and the hot oil were poured, it was fully cooked, and the cabbage could be kept. Crisp, very good.