T/GZYZC 010-2024 New-style Qian cuisine, Panzhou Pute Beef

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Select fresh beef (optionally including beef tripe, beef tenderloin, skinless beef brisket, or beef flank), 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 onions and cut them into small slices. 6.2 Processing 6.2.1 Add salt to the boiling water and cook the potatoes until they are semi-cooked. Remove them, rinse them, drain them, and then 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, 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-blended. Add the fried potato cubes, celery sections, and onion slices, stir-fry evenly, and place them in the double-heated hotpot. Sprinkle with scallions and cilantro sections. At the same time, place the original soup in the middle hotpot, and serve it at the table to enjoy it while it's still hot.

Development Information

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