Ingredients:
– Beef: 250g
– Cooking wine: 1 tablespoon
– Glutinous rice: 150g
– Fermented tofu: half piece
– Broad bean paste: 2 tablespoons
– Star anise: 2 pieces
– Cinnamon: half piece
– Sichuan peppercorns: 30g
Preparation Steps:
1. Slice beef into wide strips and mix with cooking wine. For a meatier texture, cut thicker slices; for tenderness, use thinner slices.
2. Soak ginger and scallions in water, then gradually incorporate the mixture into the beef to enhance moisture absorption.
3. Toast glutinous rice with Sichuan peppercorns, star anise, and cinnamon over medium-low heat until the rice turns lightly golden and dry.
4. Heat ample oil to stir-fry broad bean paste until red oil is released.
5. Combine the red oil-infused bean paste and fermented tofu with the beef, continuing to add ginger-scallion water during mixing.
6. Blend the crushed toasted rice and spices into the beef until the mixture becomes sticky and oily. Press firmly, cover with plastic wrap, and let rest for at least 30 minutes.
7. Steam over high heat for 30 minutes until fully cooked. The dish delivers a numbing, spicy flavor with an aromatic aftertaste.
Cooking Tips:
– Select beef based on preference, as fat content significantly influences the final texture.
– Adjust spice quantities to taste; provided measurements are a baseline reference.
– Ensure the mixture is compacted and rested after combining all ingredients.
– Cooking expertise involves techniques; search ‘Halal Cuisine’ to explore more recipe tips.
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