Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片
Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sliced beef, glass noodle in szechuan chilli sauce 夫妻肺片. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片 is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片 is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. 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:
  1. Make ready 1 lb beef shank 牛腱
  2. Get 1 pork or cow tongue 猪舌
  3. Get 1/2 cup beef tripe 牛百叶
  4. Make ready 1 bunch sweet rice noodle, 2 oz
  5. Take 1/2 cup baby sweet bell peppers
  6. Get 4 Tsp Soy sauce
  7. Take 4 Tsp chili oil
  8. Make ready 1 tsp szichuan pepper
  9. Get 1 Tsp Chinese aged vinegar
  10. Take 1/4 tsp salt
  11. Prepare 3 Garlic cloves
  12. Make ready 2 scallions, thai basil and cilantro
  13. Get 1 tsp pickled chilies

See more ideas about food, ethnic recipes, cooking. Er Mei menu and customer reviews. Chinese takeaway in Leicester Square, London. View food hygiene rating or scores on the doors.

Instructions to make Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片:
  1. 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.
  2. Cook sweet potato noodles in water until completely soft. Drain the cooking liquid and chill them under running water. Drain and set aside.
  3. Make the sauce by mixing minced garlic with soy sauce and Chinese aged dark vinegar.
  4. 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.
  5. 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.

Chinese takeaway in Leicester Square, London. View food hygiene rating or scores on the doors. See more ideas about restaurant design, restaurant interior, noodle house.

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