水煮牛肉是四川名菜，以其麻辣鮮香、肉質滑嫩而聞名。這道菜是川菜中的經典代表之一，深受當地人和各地食客的喜愛。主要以牛肉為主要食材，搭配各種辛香料，味道鮮美，口感豐富。

製作需要準備以下食材：牛肉、豆芽、白菜、香菜、干辣椒、花椒、蒜、薑、蔥、料酒、鹽、醬油、豆瓣醬、辣椒油、雞湯或水、食用油和糖。首先，將牛肉切成薄片，用料酒和鹽腌製10分鐘。準備配菜，將豆芽和白菜洗淨，放入沸水中焯燙至熟，然後撈出瀝乾水分，鋪在碗底。切蒜末、薑末和蔥段備用。

接下來，鍋中放入適量的食用油，燒熱後加入花椒和干辣椒炒香，再加入蒜末、薑末和豆瓣醬，炒出紅油。隨後加入適量的雞湯或水，煮沸後加入醬油和糖調味。將腌製好的牛肉片放入鍋中，用筷子迅速滑散，煮至牛肉變色熟透即可撈出，鋪在配菜上。將剩餘的湯汁倒入碗中，覆蓋在牛肉和配菜上。最後，撒上切好的蔥段和香菜，淋上適量的辣椒油。熱油的部分是製作水煮牛肉的關鍵之一。在小鍋中加熱食用油，直到油溫達到約七成熱時，將熱油均勻地澆在牛肉和配菜上，使香氣四溢，並增添一道菜的麻辣風味。

這道菜的特色在於其濃郁的麻辣口感和滑嫩的牛肉，適合搭配米飯一起食用。水煮牛肉的辣度和麻度可以根據個人口味進行調整，花椒和辣椒的用量可以靈活掌握。

總之，水煮牛肉是一道極具四川風味的經典菜肴，其麻辣鮮香的獨特口感深受食客們的喜愛。無論是在家庭聚餐還是朋友聚會中，這道菜都能成為餐桌上的亮點，帶來無盡的味覺享受。

Sichuan Boiled Beef is a renowned Sichuan dish known for its spicy and flavorful taste, as well as its tender beef. This dish is a classic representation of Sichuan cuisine, beloved by locals and food enthusiasts from various regions. It primarily features beef as the main ingredient, complemented by an array of aromatic spices, resulting in a rich and delectable flavor.

To prepare this dish, you will need the following ingredients: beef, bean sprouts, Chinese cabbage, cilantro, dried chili peppers, Sichuan peppercorns, garlic, ginger, green onions, cooking wine, salt, soy sauce, doubanjiang (spicy fermented bean paste), chili oil, chicken broth or water, cooking oil, and sugar. First, slice the beef thinly and marinate it with cooking wine and salt for 10 minutes. Prepare the side ingredients by washing the bean sprouts and Chinese cabbage, blanching them in boiling water until cooked, then draining and placing them at the bottom of a serving bowl. Mince the garlic, ginger, and cut the green onions into sections.

Next, heat an appropriate amount of cooking oil in a wok. Once hot, add the Sichuan peppercorns and dried chili peppers, frying them until fragrant. Then, add the minced garlic, ginger, and doubanjiang, stirring until the oil turns red. Add the chicken broth or water, bringing it to a boil, and season with soy sauce and sugar.

Place the marinated beef slices into the wok, quickly separating them with chopsticks, and cook until the beef changes color and is fully cooked. Remove the beef and place it over the blanched vegetables. Pour the remaining broth over the beef and vegetables. Finally, sprinkle with chopped green onions and cilantro, and drizzle with a suitable amount of chili oil.

A key step in making Sichuan Boiled Beef is the hot oil pouring process. In a small pot, heat the cooking oil until it reaches about 70% of its maximum heat. Carefully and evenly pour the hot oil over the beef and vegetables to release the aromatic flavors, enhancing the dish's spicy profile.

The dish is characterized by its intense spicy and numbing flavors, along with the tender texture of the beef, making it perfect to enjoy with rice. The spiciness and numbing sensation can be adjusted to individual preferences by varying the amount of Sichuan peppercorns and chili peppers used.

In conclusion, Sichuan Boiled Beef is a classic dish rich in Sichuan flavors, with its unique spicy and aromatic taste being highly cherished by diners. Whether for a family meal or a gathering with friends, this dish is sure to be the highlight of the table, bringing endless enjoyment to the taste buds.

照片:DALLE3