麻辣口水肥牛

將煮牛肉材料煲滾後加入牛肉，大火煮至牛肉變色後立刻拿起

熱鍋下油，加入薑蓉、蒜蓉、蔥花、乾蔥、指天椒炒一下，再下其他麻辣汁材料拌勻試味熄火，麻和辣的程度可依個人口味增減、麻辣醬淋上牛肉上！

花生碎和白芝麻灑面、再灑上芫茜和蔥粒即成

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Ingredients:

Beef slices 300g

Peanut crumbs, as needed

Sesame, as needed

Cilantro, as needed

For cooking the beef:

Sichuan peppercorns 1 tbsp

Shaoxing wine 1 tbsp

Water 500ml

For the numbing and spicy sauce:

Ginger paste 1 tbsp

Garlic paste 1 tbsp

Chopped scallions 1 tbsp

shallot 2 pieces (chopped)

Dried chilies 3 pieces (chopped)

Sichuan peppercorn powder 1 tbsp

Oil 4 tbsp

Chili oil/Spicy red oil 2 tbsp

Sesame oil 1 tbsp

Sichuan peppercorn oil 1 tbsp

Sugar 1 tsp

Light soy sauce 1 tbsp

Dark soy sauce 1 tsp

Instructions:

Bring the beef cooking ingredients to a boil, then add the beef. Cook on high heat until the beef changes color, then immediately remove.

Heat oil in a pan, add the ginger, garlic, scallions, dried onions, and dried chilies and stir fry briefly. Then add the rest of the numbing and spicy sauce ingredients, mix well, adjust seasoning to taste, and turn off heat. The level of numbing and spiciness can be adjusted to personal preference.

Drizzle the numbing and spicy sauce over the beef. Sprinkle peanut crumbs, sesame, cilantro, and scallions on top.