Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare 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 tasty. This is gonna smell and look delicious.
Place the beef, tougue in a pressure cooker. Before you jump to Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片 recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy. We all understand that, in order to really be healthy, nutritious and balanced meal plans are important as are good amounts of exercise. Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片.
Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片 is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s 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 have loved my entire life.
To begin with this particular recipe, we must 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 can achieve it.
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
- Get 1 bunch sweet rice noodle, 2 oz
- Take 1/2 cup baby sweet bell peppers
- Take 4 Tsp Soy sauce
- Get 4 Tsp chili oil
- Prepare 1 tsp szichuan pepper
- Take 1 Tsp Chinese aged vinegar
- Get 1/4 tsp salt
- Take 3 Garlic cloves
- Prepare 2 scallions, thai basil and cilantro
- Take 1 tsp pickled chilies
Marinated Glass Noodles in Hot and Sour Sauce. Serving up amazing food, Sichuan House 川香阁 sits in the heart of Upper Street. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. See more ideas about food, ethnic recipes, cooking.
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.
Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. 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.
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