水煮肥牛
食材
- 新鲜黄牛肥牛片/冷冻肥牛片/和牛肥牛片：250克 （肥牛份量可以增加，感觉视频示范的肥牛份量太少）
- 莴笋/金菇菜/鲜冬菇/豆卜/鲜支竹/大豆芽/油麦菜/生菜/木薯粉/可以吸附汤汁的食材等等
- 生抽：2.5克
- 红油豆辨酱：50克
- 辣椒油
- 酒酿汁：25克
- 湿生粉：25克
- 盐2克
- 重庆石柱红干辣椒（大辣）/河南内黄新一代干辣椒（小辣）
- 红花椒干
- 肉汤/鸡汤/猪骨汤/高汤：500克
青蒜苗100克
- 熟菜油：适量
**步骤**
1. 青蒜苗洗净，切段
2. 将肥牛放入碗中，加盐、湿淀粉、生抽、豆瓣酱，酒酿汁腌製。
3. 炒锅烧热，加菜油至五成热，放入干辣椒炸至变色，加花椒炒香，下青蒜苗段、莴笋片翻炒。
4. 倒入肉汤，放入肥牛片滑散，煮至肥牛片刚好煮熟，淋上辣椒油即可。
**特点**
麻辣味厚，滑嫩化渣，是四川传统菜肴。
烹饪解释
在碗中放入湿定粉，可以令到肥牛片滑点，同时可以，在煮肥牛的时候起到勾芡作用，
可以令到汤汁包紧肥牛片，令每一片肥牛片都有水煮的豆瓣香味。
不怕麻烦的话，可以选择做刀口辣椒。就是爆油的时候把爆完油后的辣椒干和花椒用刀锉碎
或花椒和辣椒乾先在鍋中干煸到乾脆，然後用刀銼碎或攪拌機攪碎，鋪上面，再下熱油
酒酿汁和生抽可以起到提鲜作用
有钱的话可以把红油豆瓣酱升级，购买一级豆瓣酱或更高等级的特级豆瓣酱，豆瓣酱的酱香味会有所提升，之前有篇文章讲解关于豆瓣酱可以参考一下。
关于味精鸡精，辣味可以放大鲜味参考我之前食物和科学板块哪裏的文章关于辣味的文章。
基本上出面好多川菜馆都会放大量鸡精味精，所以鸡精味精的味道会盖过食材原本的味道。
难以品尝出食材的本味。
另一个做法就是把豆瓣酱在镬中用油铲到红亮和干但火力把握不好，好容易黐底沾锅，我不建议在家庭用这个做法。如果黐底的话，你再做水煮放汤的话就好容易会有燶味
另外题外话
如果有经济能力的话一定要试一下郫县特级豆瓣酱，就是陈酿三年以上的老豆瓣酱，酱香味非常之浓郁。
相对的用盐量要适当地减少，因为酿做时间久，咸味会慢慢变重。
一般普通川菜馆只会用红油豆瓣因为便宜，他们要为成本考虑。但去到米芝莲星级的酒店或者去到高级的酒店都会用上三年以上陈酿的豆瓣酱，商用的三年以上陈酿老豆瓣酱一桶大概可以去到一千元人民币以上，普通商用红油豆瓣酱一桶200人民币以下。
做辣味菜式一定要放盐，尤其是做水煮牛肉这些菜式，不下盐，辣味只有空辣，重辣一定要重咸味。水煮牛肉是属于自贡盐帮菜，自贡盐帮菜以味厚、味重、口味丰富为特色，最好使用出产于自贡的井盐调味。
### **Sichuan Boiled Fatty Beef (水煮肥牛)**
A classic Sichuan dish featuring tender beef slices simmered in a fiery, aromatic broth.
---
#### **Ingredients**
- **Fatty beef slices** (fresh/frozen/Wagyu): 250g (*amount can be adjusted; the video demo used a small portion*)
- **Vegetables/Toppings** (choose 1–2):
- Bamboo shoots, enoki mushrooms, shiitake mushrooms, tofu puffs, fresh tofu skin, soybean sprouts, Chinese lettuce, lettuce, tapioca starch (for thickening), or other broth-absorbing ingredients
- **Light soy sauce**: 2.5g
- **Red chili bean paste (红油豆瓣酱)**: 50g
- **Chili oil**: to taste
- **Fermented rice wine juice (酒酿汁)**: 25g
- **Wet starch slurry (湿生粉)**: 25g (mix 1:1 starch + water)
- **Salt**: 2g
- **Dried chilies**:
- *Chongqing Shizhu Red* (extra spicy) *or* Henan Neihuang Xinyidai (mild)
- **Dried Sichuan peppercorns (红花椒)**: 1 tsp
- **Broth** (meat/chicken/pork bone): 500ml
- **Green garlic shoots (青蒜苗)**: 100g (cut into sections)
- **Cooked vegetable oil**: as needed
---
### **Steps**
1. **Prep**:
- Wash and cut green garlic shoots into sections.
- Marinate beef slices: In a bowl, mix beef with salt, wet starch slurry, light soy sauce, chili bean paste, and fermented rice wine juice. Set aside for 10 minutes.
2. **Infuse the Oil**:
- Heat a wok over medium heat. Add vegetable oil until 50% hot (≈150°C/300°F).
- Fry dried chilies until slightly darkened (≈20 seconds). Add Sichuan peppercorns and stir-fry until fragrant (10 seconds).
3. **Stir-Fry Base**:
- Add green garlic shoots and bamboo shoots (or chosen veggies). Stir-fry for 1 minute.
4. **Simmer**:
- Pour in broth and bring to a boil.
- Add marinated beef slices, gently separating them in the broth. Cook until just done (≈2–3 minutes).
- Drizzle with chili oil and serve immediately.
---
### **Key Features**
- **Spicy & Numbing**: Bold Sichuan peppercorn and chili flavors.
- **Silky Texture**: Starch marinade tenderizes the beef and thickens the broth.
- **Traditional Sichuan Style**: Layers of fermented and umami-rich flavors.
---
### **Cooking Notes**
1. **Starch Marinade**: The wet starch slurry keeps the beef tender and helps thicken the broth, ensuring each slice is coated in flavor.
2. **Daokou Chili Option (Optional)**: For extra aroma, chop the fried chilies and Sichuan peppercorns into coarse bits (*"刀口辣椒"*) after infusing the oil.
3. **Umami Boost**: Fermented rice wine juice and soy sauce enhance natural flavors—this is the traditional method before MSG/seasoning dominance.
4. **Upgrade Your Bean Paste**:
- Use **Pixian Grade A Doubanjiang (郫县特级豆瓣酱)** (aged 3+ years) for deeper, richer flavor. Reduce salt slightly due to its higher salinity.
- *Budget tip*: Regular "red oil" doubanjiang is cheaper (≈¥200/bucket vs. ¥1000+ for aged versions), but lacks complexity.
5. **MSG Warning**: Many restaurants overload dishes with MSG, masking natural tastes. This recipe skips it intentionally.
6. **Avoid Burning**: If stir-frying doubanjiang separately (to intensify flavor), use low heat to prevent sticking. Burnt paste will ruin the broth!
---
### **Pro Tips**
- **Broth Matters**: Homemade bone broth adds depth, but store-bought works in a pinch.
- **Chili Control**: Adjust chili types and amounts to suit your spice tolerance.
- **Serve With**: Steamed rice or mung bean noodles to balance the heat.
---
Enjoy this authentic Sichuan comfort food!
