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原料
牛肉: 300克, 花椒: 適量, 干辣椒: 5個, 豆芽: 適量, 郫縣豆瓣醬: 2勺, 生抽: 適量, 鹽: 適量, 蒜頭: 適量, 薑片: 適量, 桂皮: 適量, 香葉: 適量
步驟
1牛肉切片,橫切,切成網狀
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2加入生抽,玉米澱粉,蚝油,薑片,鹽腌制15分鐘
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3準備好配料,郫縣紅油豆瓣醬
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4放適量的油煸炒香料
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5炒香了加入豆瓣醬
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6炒出紅油
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7加水後者高湯,放少許鹽,醬油,蚝油,煮沸
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8白灼豆芽
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9鋪在盤底
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10湯汁煮沸了,倒入牛肉,用筷子拌散,大火,再煮沸1分鐘肉熟,別煮久了
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11裝盤,蓋住豆芽
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小技巧
重口味者可以加多點干辣椒,裝盤後放點香菜花椒淋熱油,這個只是一點點微辣,不吃辣的也能吃。