The best version of this is from my hometown market and that lady has been selling this for decades. Every time we go hometown, my mom buys this from the market for us and Eric will finish it instantly (though it is supposed to last for a few days ). Then we said, ok, let’s try to make it, but never made it exactly the way the market sells (that is definitely a secret recipe!). But this one is fine, simple to make and tastes “almost” the same. 😎
Ingredients
- Beef 500g
- Pepper Powder 15g-25g
- Sichuan Pepper Powder 10g
- Lao Gan Ma Xian La Jian 25g
- Some salt
- Some sugar
- Baked White Sesame 25g
- Some Sichuan Pepper Oil
- Some Smashed Garlic
- Oil
Instructions
- Put beef into the boiling water, wait till all the blood is cleaned out (remove the foaming on top of the soup in the process).
- Cut beef into the desired shape (1cmX3cm).
- Add oil into the pot (the quantity should be able to cover all the beef), wait till hot, then add the beef into it. Mixed and stir, then turn the fire to low, continue cooking until the water is all out (the indication is that the oil starts to turn clear).
- Take the beef out, remove excessive oil.
- Put garlic into the oil, cook till fragrant, then put the beef back, mixed and stir, then add Xian La Jiang, salt and sugar, mixed well.
- Add both pepper powders and Sichuan pepper oil, mixed well until the powders are wrapped around the beef stripes.
- Add the sesame and mixed well. Et voila!
Bin's Blog 