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{{#seo:
|title=Sichuan Boiled Beef (Shui Zhu Niu Rou) - Chinese Food Wiki
|keywords=Sichuan Boiled Beef,Shui Zhu Niu Rou
|description=Sichuan Boiled Beef, also called Poached sliced beef in hot chili oil (Simplified Chinese: 水煮牛肉; Traditional Chinese: 水煮牛肉; Pinyin: shuǐ zhǔ niú ròu), is a traditional famous dish, belongs to Sichuan cuisine.
}}

{{Infobox chinese food
| name = Sichuan Boiled Beef
| image = Sichuan Boiled Beef.jpg
| caption = Sichuan Boiled Beef / Shui Zhu Niu Rou
| alternate_name = 水煮牛肉
| pinyin = shuǐ zhǔ niú ròu
| country = China
| region = Zigong, Sichuan
| national_cuisine = Yes
| year = Northern Song Dynasty
| type = Spicy
| course = Main course
| other = cook time: 30 minutes
}}

== Introduce ==

Sichuan Boiled Beef, also called Poached sliced beef in hot chili oil (Simplified Chinese: 水煮牛肉; Traditional Chinese: 水煮牛肉; Pinyin: shuǐ zhǔ niú ròu), is a traditional famous dish, belongs to Sichuan cuisine. The main foodstuff is yellow cattle lean meat with soya shoots, duck blood, meat soup, lettuce or the other vegetables, fine vermicelli. The seasoning condiments are onion, soya sauce, prickly ash, glutamine, cooked rape seed oil, dry chili, chili oil, pepper powder, fermented glutinous rice juice, wet starch, thick broad-bean sauce of Shanxian. This dish is called Sichuan Boiled Beef(poached sliced beef in chili oil) due to the beef is cooked well in boiling chili soup.

[[File:Sichuan Boiled Beef Introduce.jpg|frameless|center|Sichuan Boiled Beef Introduce]]

== Taste ==

Spicy

== Characteristics ==

This dish is rich in spicy, smooth and tasty with strong flavor, which has the hemp, spicy and hot characteristics of [[Chong Qing Hot Pot|Chong qing hot pot]].

== In Chinese(Pronunciation) ==

Simplified Chinese: 水煮牛肉

Traditional Chinese: 水煮牛肉

Pinyin: shuǐ zhǔ niú ròu

== Nutrition ==

Calories (kcal) 94 (Per 100 grams)

Carbohydrate (g) 6.51 (Per 100 grams)

Fat (g) 3.35 (Per 100 grams)

Protein (g) 10.62 (Per 100 grams)

== Calories ==

Sichuan Boiled Beef (Shui Zhu Niu Rou) is estimated to be 94 kcal per 100 grams of calories.

== History ==

[[File:Sichuan Boiled Beef.jpg|frameless|center|Sichuan Boiled Beef]]

According to legend, during the Northern Song Dynasty, in the area of Zigong, Yandu of Sichuan province, people installed a pulley in the salt well and use cattle to extract brine. Most a strong cattle normally can serve for more than half a year and some of them were exhausted in three months. Therefore, there are always some obsolete cattle, and the local salt is extremely convenient to use. So the salt workers slaughtered the cattle, took meat slices, and placed them in salt water with prickly ash and chili to cook. The meat is so tender and fresh that it is widely spread and becomes a traditional dish; this is the earliest "Sichuan Boiled Beef(poached sliced beef in chili oil)."

In Ming Dynasty, chili is imported from South America. People in Sichuan broadly applied chili to cook due to its de-moisturizing function, and at this time chili was applied in Sichuan Boiled Beef(poached sliced beef in chili oil).

[[File:Sichuan Boiled Beef History.jpg|frameless|center|Sichuan Boiled Beef History]]

Latterly, the cooking method of Sichuan Boiled Beef(poached sliced beef in chili oil) was improved by the chefs, that the sliced beef is not cooked using frying method, but cooked well in spicy soup. This dish is famous and spreads all over China.

== Origin ==

[[File:Sichuan Boiled Beef Fanji an.png|frameless|center|Fanji an 范吉安]]

This dish was created by Fan Jian(范吉安), a famous chef of Zigong in Sichuan province. Chef Fan Jian is good at summarizing experiences in practice of cooking, is insisted in improving and renovating. Originally, the sliced beef was cooked well in boiling water and ate with seasoning condiments that is consisted of salt, soya sauce, chili and prickly ash. In 30's last century, he upgraded the "Beef in ginseng soup" to "Sichuan Boiled Beef(poached sliced beef in chili oil)" that is a high ranking delicious for principal food and liquor, and becomes a famous dish in Sichuan province with local flavor characteristics.

== Recipe ==

=== Ingredients ===

Beef 400g

Lettuce 300g

50 grams of Garlic

1 Allium fistulosum

Ginger 1 small piece

Garlic 5 petals

Moderate amount of starch

10 dried peppers

Cooking oil 10g

3 tsp soy sauce

3 tbsp of cooking wine

3 tsp of bean paste

1 tsp salt

MSG 1/2 tsp

=== Cooking method ===

[[File:Sichuan Boiled Beef Cooking Method.jpg|frameless|center|Sichuan Boiled Beef Cooking Method]]

==== Step 1 ====

Cut beef into slices and mix with a little bit salt, cooking wine and starch

==== Step 2 ====

Wash lettuce clean and break apart and put into boiling water for a while. Remove and place on the bottom of bowl.

==== Step 3 ====

Cut garlic shoot into sections, cut onion, ginger and garlic into slices and cut dry chili into sections.

==== Step 4 ====

Heat the audible oil and add thick broad-bean sauce, onion, ginger, garlic and dry chili, and stir-fry for a while, then add in cooking wine, soya sauce and a bowl of boiled water for short time stew, and finally remove the residues of the thick broad-bean sauce.

==== Step 5 ====

When the cooking liquor is boiling, put beef slice into pot and add garlic shoot, salt and glutamine. When the cooking liquor is boiling again, pour it on the lettuce.

== Recipe 2 ==

=== Ingredients ===

1 kg of beef slices

600 grams of beef bone soup

Salad oil

2-3 tablespoons of spicy bean paste

Chili powder

Pepper powder

American celery

=== Cooking method ===

[[File:Sichuan Boiled Beef Cooking Method 2.jpg|frameless|center|Sichuan Boiled Beef Cooking Method 2]]

==== Step 1 ====

Sliced beef pickled with soya sauce for one day for complete tasty.

==== Step 2 ====

Break American celery apart and put on the bottom of pot, and add water at 70%.

==== Step 3 ====

Put pickled beef slice in after the water is boiling, and cook for a minute.

==== Step 4 ====

Consequently add chili powder, prickly ash powder and finally spray boiling oil.

== Similar Food ==

[[Sichuan Boiled Fish]]

Sichuan Boiled Beef - Revision history

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1>Admin at 12:01, 19 October 2019