Recipe Homepage > Main Course > Poached Sliced Beef in Sichuan Spicy Chili Oil
Poached Sliced Beef in Sichuan Spicy Chili Oil
Approx. 30 min
Ingredients
Sliced Beef
300 g
Beansprout
200 g
Glass Noodle
200 g
Sichuan Peppercorn
To taste
Dried chili
To taste
Spring Onion
To taste
Cilantro
To taste
White Sesame
To taste
Seasonings
Chongqing Hotpot Base
140 g
Chongqing Hotpot Sauce
250 g
Ginger Powder
To taste
Sichuan Pepper Oil
To taste
Chicken Broth
300 mL
Granulated Sugar
1 tsp
Steps
1.
Bring a pot of water to boil, then add beansprout and glass noodle, simmer till 80% cooked and stack them evenly on the bottom of the pot.
2.
Heat the oil in another pot, stir-fry the Chongqing Hotpot Base and Sauce base and all other ingredients, add chicken broth, cover the lid to cook into a spicy soup base.
3.
Add beef slices into the boiling spicy soup base, cook with low fire for a bit, then place onto the beansprouts.
4.
Sprinkle Sichuan Peppercorn and dried chili, then add hot oil. Finally sprinkle diced spring onion, cilantro and white sesame. Serve hot.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference
