Sichuan Cuisine: Poached Sliced Beef in Hot Chili Oil

[@kierrawilliams3320]

I love this dish it’s so good I’ve also had it with fish,

[@RovingPunster]

No typed recipe given, but the technique in the video seems impeccable, and there's enough to replicate it. Definitely plan to try this, probably with some thinly sliced boneless short rib.

[@ys6630]

kzbin.info/www/bejne/nqrMeHaErKiArrc Here is more detailed explanation, although using pork as an alternative.

[@AJ-iu6nw]

i mean it's literally just boiling some thinly sliced beef topped with chili oil

[@ilovenoodles7483]

@@ys6630 Thanks!

[@luzadrianaramirez1941]

Taste so Amazing 🤤

[@JYoder]

Gawd that looks amazing!!!!!

[@ryana-6762]

Wow Chinese people are very smart in cooking also

[@voidwalkingcat]

impressive. I should try it soon

[@MoLoToVo]

CB5!

[@i772007]

Could you kindly post the ingredients

[@adakhochalai]

wow

[@RovingPunster]

What is the chinese name of this dish ? Is it Xiaosurou ?

[@melikechoc0]

Shui Zhu Niu

[@ys6630]

水煮牛肉 (Sui Zhu Niu Rou)

[@AJ-iu6nw]

@superbleeder98 I believe that is "You Ni La Du"

[@FlyingPigNJ]

wait, what's that red powdery or flaky stuff? how do I make that?

[@etow8034]

It's basically crushed dried red chili pepper flakes. You can but them whole or crushed.

[@FlyingPigNJ]

@@etow8034 That looks super delicious.....but the amount of oil......

[@etow8034]

@@FlyingPigNJ I have a simple recipe. Just add Sichuan chili flakes half way to whatever jar and simply add hot rapeseed oil to fill it, no measuring required. If you want the oil to be more red is simply take a tablespoon of the chili flake and ground it more fine just be careful not to grind it too fine or it will cloud the oil from it's translucent appearance.

[@etow8034]

Unrefined compared to Cantonese cuisine !