Xingyi beef pot
Chinese Cooking Demystified · ♥ 2.6K likes · 65.7K views · 9 min video
Read about brisket in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Slice the beef into about three millimeter slices.
- 600 g beef
- ½ tsp salt
- ¼ tsp Sichuan peppercorn powder
- ½ tsp dark soy sauce
- 2 tbsp oil
Marinate the beef with the salt, Sichuan peppercorn powder, dark soy sauce and oil; set aside.
- 12 g red fragrant chili
- 3 g spicy chili
Snip the red fragrant chili and the spicy chili into sections and toast until fragrant and slightly brittle, about 8 minutes over a medium-low flame.
Toast the Sichuan peppercorn with the fennel seed about three minutes, until the pepper releases a touch of its oil.
- ½ tsp Sichuan peppercorn
- ½ tsp fennel seed
Blitz the toasted chilies and spices to a fine powder in a spice grinder and reserve; blitz the peanuts to a powder separately.
- 1½ tbsp toasted or roasted peanuts
- 1 tsp five spice powder
- 1 tsp chicken bouillon powder
- 1 tsp salt
- ½ tsp MSG
Mix the ground chilies, spices and peanuts with the five spice powder, bouillon powder, salt, MSG and sugar; set aside.
- ¼ tsp sugar
- 1 whole large bone
Crack the bone open and put it in a pot with the brisket.
- Welsh onion
- 1 inch crushed ginger
- ½ tsp Sichuan peppercorn
- ½ tsp fennel seed
Add the Welsh onion, crushed ginger, Sichuan peppercorn and fennel seed, turn to the lowest flame and simmer at least six hours, up to twelve.
- ½ cup oil
Get the wok piping hot, shut off the heat and add the oil.
- 400 g fingerling potatoes
Fry the potato batons over a medium flame about eight minutes, until the exterior just starts to blister, then take them out to drain.
Bring the oil to about 160C, when bubbles form around a pair of chopsticks, and fry the beef over a high flame until it changes colour.
- 5 cloves smashed garlic
- 1 inch smashed ginger
- 8 whole whole dried chilies
Keep frying until a sheen of clear oil forms again, about three minutes, then add the garlic, ginger and dried chilies.
Fry until the oil is mostly clear again, one or two minutes more, then stir in the seasoning powder.
- 60 g chopped Chinese celery
Return the potatoes and mix, add the Chinese celery and take off the heat.
- mint
- white rice
Ladle the soup into the divider pot and scoop the stir fry into the other side; serve with a plate of mint and any hotpot sides.
The divider pot and serving
To eat: take the beef with white rice, and dip the mint into the hotpot to blanch it quickly before eating.