The sliced beef and ox organs in chili sauce is a famous dish in Chengdu, Sichuan Province, created by Guo Chaohua and Zhang Tianzheng. Generally, beef scalp, heart, tongue, tripe and beef are the main ingredients, which are marinated and sliced. Then with chili oil, pepper noodles and other auxiliary materials made of red oil poured on it. Its production is fine, beautiful color, tender and delicious, spicy and fragrant, very palatable.
How To Make The Sliced Beef and Ox Organs in Chili Sauce
Cut the beef into pieces, rinse it with the beef offal (tongue, heart, skin and belly), marinate it with spices, salt, pepper noodles and other seasonings, first boil it with a strong fire, then switch to a small fire, marinate it to the meat cake instead of rotting, then take it up and cool it, cut it into large slices for standby
Wash the celery and cut it into 1cm long sections. Stir fry sesame seeds and cooked flowers together and press them into powder
Put the cut beef and beef offal into the plate, then add the marinade, soybean oil, MSG, pepper noodles, chili oil, sesame, peanuts and celery. Mix well.