A delicious Spicy Chili Skin Beef recipe.
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Spicy Chili Skin Beef
Other★★ Intermediate96min
IngredientsWhat you'll need for Spicy Chili Skin Beef
| Ingredient | Amount | Notes | |
|---|---|---|---|
| Dried chili skins (辣皮子) | 300 | ||
| Beef | 400 | ||
| Sichuan peppercorn powder | 3 | ||
| Salt | 5 | ||
| Chicken bouillon powder | 2 | ||
| Light soy sauce | 25 | ||
| Dark soy sauce | 10 | ||
| Oyster sauce | 10 | ||
| Xuelian shredded chili | |||
| Cilantro, scallions, ginger, garlic |
Cooking StepsHow to cook Spicy Chili Skin Beef step by step
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Step 1 Detail
Soak the beef in water to draw out the blood. Add scallions, garlic, and cooking wine, then blanch the beef. Skim off the foam, cover, and continue simmering for 30 minutes. Meanwhile, rehydrate the dried chili skins in water, remove the seeds, and chop half of them finely while leaving the other half in larger pieces.
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Step 2 Detail
Remove the beef and cut into small cubes. Heat oil in a wok and add cilantro, onion, ginger slices, and scallions. Fry until fragrant and dried out, then remove the aromatics.
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Step 3 Detail
Add the beef cubes to the oil and fry until lightly golden. Add the rehydrated chili skins, then season with light soy sauce, dark soy sauce, oyster sauce, salt, and chicken bouillon powder. Finish with Sichuan peppercorn powder and cumin powder.
