Sichuan Boiled Beef (水煮牛肉)

• 1 lb beef flank steak ↔ Sustituir
• 1 tablespoon Shaoxing wine ↔ Sustituir
• 2 teaspoons soy sauce ↔ Sustituir
• 1/2 teaspoon salt ↔ Sustituir
• 1/4 teaspoon white pepper ↔ Sustituir
• 1 tablespoon cornstarch ↔ Sustituir
• 1/4 cup + 2 tablespoons canola oil (, divided (or other neutral oil)) ↔ Sustituir
• 1/2 cup Chinese dried chili peppers (, halved (seeds removed for a less spicy dish)) ↔ Sustituir
• 1 tablespoon Sichuan peppercorns ↔ Sustituir
• 6 cloves garlic (, grated) ↔ Sustituir
• 1 scallion (, sliced) ↔ Sustituir
• 4 cloves garlic (, smashed) ↔ Sustituir
• 1 " ginger (, sliced) ↔ Sustituir
• 3 scallions (, cut into 1" (2.5 cm) pieces) ↔ Sustituir
• 3 tablespoons Doubanjiang ↔ Sustituir
• 1 tablespoon Shaoxing wine ((or dry sherry)) ↔ Sustituir
• 2 cups chicken stock ↔ Sustituir
• 1 tablespoon sugar ↔ Sustituir
• 1 teaspoon soy sauce ↔ Sustituir
• 1/2 teaspoon chicken bouillon ((or to taste) (Optional)) ↔ Sustituir
• 6 to 8 heads Chinese broccoli (, sliced to large bite-size pieces (or bok choy, yu choy, or other vegetables you prefer)) ↔ Sustituir
• 1/2 teaspoon cornstarch ↔ Sustituir
• 1 teaspoon water ↔ Sustituir

Las conversiones son aproximadas; la fuente original sigue siendo la referencia.

Esta página puede contener una traducción automática. La fuente original es la referencia.