Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sliced beef, glass noodle in szechuan chilli sauce 夫妻肺片. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片 is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片 is something that I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook sliced beef, glass noodle in szechuan chilli sauce 夫妻肺片 using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片:
- Make ready 1 lb beef shank 牛腱
- Make ready 1 pork or cow tongue 猪舌
- Take 1/2 cup beef tripe 牛百叶
- Take 1 bunch sweet rice noodle, 2 oz
- Get 1/2 cup baby sweet bell peppers
- Make ready 4 Tsp Soy sauce
- Make ready 4 Tsp chili oil
- Take 1 tsp szichuan pepper
- Prepare 1 Tsp Chinese aged vinegar
- Get 1/4 tsp salt
- Prepare 3 Garlic cloves
- Take 2 scallions, thai basil and cilantro
- Prepare 1 tsp pickled chilies
Jump to: Recipe Weight Loss Tips. The dishes are mainly clear, fresh and fatty, perfect with Shandong's own famous beer, Qingdao Beer Sichuan Cuisine Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to.
Steps to make Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片:
- Place the beef, tougue in a pressure cooker. Add water to cover. Cook over high heat until the pressure is achieved, then turn down to medium high to cook for 35 minutes. Use quick release. - - Once the beef is done, transfer to a plate to cool enough to handle. Slice the beef against the grain into the thinnest pieces you can, so do for the tongue.
- Cook sweet potato noodles in water until completely soft. Drain the cooking liquid and chill them under running water. Drain and set aside.
- Make the sauce by mixing minced garlic with soy sauce and Chinese aged dark vinegar.
- Make the chili oil by heating up olive oil and sesame oil mixture on heat until it starts bubbling once you insert a wooden spoon. Turn off the heat and pour the hot oil onto the chili flakes in a large bowl. Wait until it cools down.
- Assemble the plate by putting the sliced meat at the bottom. Then arrange chilled glass noodles in the middle layer. Finally top with bright red sweet bell pepper rings and herbs.drizzling and sauce and chilli oil. Mix to serve.
Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to. If you have a higher tolerance towards spicy food, you could take the challenge and go for our Chicken in Sichuan Chilli Oil Sauce: this dish is made up of a combination of different tastes, spicy, sweet, sour and savory, which you will find it satisfying after tasting it; Some of the must try quintessential Sichuan dishes: Sliced Beef and Ox Tongue in Chili Sauce and Kung Pao Chicken. Er Mei menu and customer reviews. Chinese takeaway in Leicester Square, London.
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