Sichuan boiled beef is named as such because the beef slices in the dish are blanched in a spicy broth. According to the "Records of Sichuan Cuisine", this famous Sichuan dish originated from the salt production industry in Zigong City, Sichuan Province.
During the Ming and Qing dynasties in China, the salt fields in Zigong used oxen to pull carts and draw brine. As the number of salt wells increased and the carts became larger, the number of oxen also increased. During the reign of Emperor Guangxu (1875-1908 AD) in the Qing Dynasty, the number of oxen maintained at around 30,000 throughout the year.
"Sichuan boiled beef" is an authentic dish from the "Yanbang" cuisine, which is well-known as a typical Sichuan cuisine. Yanbang cuisine from Zigong is characterized by its rich and bold flavors.
"Sichuan boiled beef" is known for its rich and spicy flavor, tender texture, and intense aroma. It embodies the characteristic flavors of Sichuan hot pot - numbing, spicy, and piping hot.
Thinly slice the beef tenderloin, then coat it with starch, salt, and water.
Mix well, allowing the water to be absorbed by the beef.
Add baking soda, then mix well again.
Add baking soda, then mix well again.
Pour a bit more oil into the wok, about 20g more than usual for stir-frying vegetables, then add Pixian Doubanjiang to stir-fry until the oil turns red.
Add water, approximately filling about half of the wok. Once the water boils, add the stem lettuce and blanch until cooked, then remove from the wok.
Once the water boils again, add the beef slices in batches. When the beef changes color, pour in the starch sauce to thicken the broth. Then, it's ready to serve.
Pour the beef slices and broth over the cooked lettuce.
Garnish with chopped green onions, minced garlic, chili powder, and Sichuan peppercorn powder.
Drizzle hot oil over the chopped green onions, minced garlic, chili powder, and Sichuan peppercorn powder that you just sprinkled. Now, please enjoy your meal.