T/QLY 197-2024 New-style Qian Cuisine: Puding Beef from Puding County, Guizhou Province

Scope

Main technical content: 6 Production Processes 6.1 Preliminary Processing 6.1.1 Select fresh beef (optionally beef tendon, beef fillet, skinless beef brisket, or beef tripe) and cut it into thin slices. 6.1.2 Peel the potatoes, wash them, and cut them into 2 cm × 4 cm strips. 6.1.3 Wash the celery and cilantro separately and cut them into 1-inch sections. 6.1.4 Wash the onion and cut it into small slices. 6.2 Processing 6.2.1 Add salt to boiling water and cook the potatoes until they are half-cooked. Remove them, rinse under cold water, drain, and fry them in oil until they are crispy and drain the oil. 6.2.2 Clean the wok, add 200 ml of cooking oil, heat it up, and stir-fry the dried chili peppers and Sichuan peppercorns until fragrant. Add ginger slices and garlic cloves and stir-fry until fragrant. Add raw chili powder and stir-fry until the oil turns red. Add the sliced beef that has been processed and stir-fry until it is fully cooked. Add cooking wine, salt, MSG, chicken bouillon, Sichuan peppercorn powder, soy sauce, and stir-fry until the flavors are well combined. Add the fried potato cubes, celery sections, and onion slices and stir-fry evenly. Transfer the dish to a double-fire hotpot, sprinkle with scallions and cilantro sections, and pour the original soup into the middle hotpot. Serve and eat immediately after turning on the heat.

Development Information

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