鲜花椒煮肥牛 Sichuan-Style Boiled Fatty Beef with Fresh Green Peppercorns

[Ho Kwok Leung]

鲜花椒煮肥牛
麻香味浓厚，细嫩爽口
材料
肥牛150克
金针菇/萵筍片 100克
保鲜青花椒100克
泡野山椒/泡小米椒50克
红小米辣椒/青小米辣椒/湖南椒 20克
香葱花10克
鲜高汤/豬骨湯 500克

调味料：
川盐2克
蒸鱼豉油80克
鲜味汁/美極/一品鮮10克
糖/冰糖3克
芝麻香油10克
藤椒油50克
油50克

烹飪方法：
将肥牛切成0.2厘米厚，长约10厘米的薄片。红小米辣椒、野山椒切成0.5厘米厚的圈。
金针菇切去根部入开水锅中煮至熟透，出锅垫于碗底。
将炒锅置于火炉上，加入鲜高汤，以中大火烧沸，用川盐、味精调味后，下肥牛片煮至断生即出锅沥水，再盖到碗中的熟金针菇上面。
将蒸鱼豉油、美極、白糖调匀后淋在肥牛上。

再取炒锅置于火炉上，中火烧热，下入色拉油、藤椒油、香油，大火烧至五成热，下入野山椒、红小米辣椒圈、青花椒炒香后淋在肥牛上，撒入香葱花成菜。

菜式創作思路
可以嘗試用日式鰹魚汁，取代蒸鱼豉油、美極、白糖淋在肥牛上。或者鰹魚汁取代蒸魚豉油
中日融合，融合川菜？未試過鰹魚汁配鮮辣味和鮮麻味到底感覺如何，等我有空嘗試一下
肥牛片用濕馬鈴薯澱粉簡單醃一下會滑點
金菇菜可以再加上其他配料或者香港粤菜比较受欢迎的组合金菇粉丝都可以

**Sichuan-Style Boiled Fatty Beef with Fresh Green Peppercorns**
*Rich numbing aroma with tender, succulent texture*

**Ingredients**
- Fatty beef slices: 150 g
- Enoki mushrooms / sliced lettuce stem: 100 g
- Fresh green peppercorns: 100 g
- Pickled wild mountain chili / pickled Thai bird’s eye chili: 50 g
- Red Thai bird’s eye chili / green Thai bird’s eye chili / Hunan chili: 20 g
- Chopped scallions: 10 g
- Fresh stock / pork bone broth: 500 g

**Seasonings**
- Sichuan salt: 2 g
- Soy sauce for steamed fish (e.g., Lee Kum Kee): 80 g
- Umami sauce (e.g., Maggi or "Yipin Xian"): 10 g
- Sugar / rock sugar: 3 g
- Sesame oil: 10 g
- Green peppercorn oil (tengjiao oil): 50 g
- Cooking oil: 50 g

**Instructions**
1. **Prep:**
- Slice the fatty beef into **0.2 cm-thick, 10 cm-long pieces**.
- Cut red Thai chilies and pickled wild mountain chilies into **0.5 cm-thick rings**.
- Trim the roots of enoki mushrooms, blanch in boiling water until tender, then arrange at the bottom of a serving bowl.

2. **Cook the Beef:**
- Heat a wok over medium-high heat. Add the **fresh stock** and bring to a boil.
- Season with **Sichuan salt and a pinch of MSG (optional)**, then add the beef slices. Cook until just done (about 1–2 minutes). Drain and layer over the enoki mushrooms.

3. **Sauce:**
- Mix **soy sauce for steamed fish, umami sauce, and sugar** until dissolved. Drizzle evenly over the beef.

4. **Aroma Oil Finish:**
- Heat a clean wok over medium heat. Add **cooking oil, green peppercorn oil, and sesame oil**.
- When the oil reaches **150°C (5成熟)**, add the **pickled wild chilies, red chili rings, and fresh green peppercorns**. Stir-fry until fragrant (10–15 seconds), then immediately pour the sizzling oil and aromatics over the beef.
- Garnish with **chopped scallions**.

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**Chef’s Notes**
- **Fusion Idea:** Experiment with **Japanese dashi broth** (e.g., kombu and bonito) to replace the soy sauce, umami sauce, and sugar. Explore a Sichuan-Japanese fusion—how would dashi pair with spicy-numbing flavors? *Untested, but worth trying!*
- **Tenderizing Tip:** For extra silkiness, marinate the beef slices briefly in a **potato starch slurry** before cooking.
- **Variations:** Add Cantonese-inspired ingredients like **vermicelli noodles** with enoki mushrooms for a Hong Kong-style twist.

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**Flavor Profile:** Layered heat from chilies, floral numbing notes from green peppercorns, and umami depth from the stock. Adjust chili ratios to control spice levels!