Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, sliced beef, glass noodle in szechuan chilli sauce 夫妻肺片. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. 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 recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片 is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have 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
- Get 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
- Get 4 Tsp chili oil
- Take 1 tsp szichuan pepper
- Get 1 Tsp Chinese aged vinegar
- Prepare 1/4 tsp salt
- Take 3 Garlic cloves
- Make ready 2 scallions, thai basil and cilantro
- Take 1 tsp pickled chilies
Jump to: Recipe Weight Loss Tips. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. 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.
Instructions 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.
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. View food hygiene rating or scores on the doors.
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