I made this for the first time by following this recipe. Wow, it's incredible! I don't have a fine sieve, so I left a bunch of the Sichuan peppercorns in the final dish, but they were sort of crispy; not difficult to eat, and the flavour! It's like a citrusy, peppery little crunch, and then you get that numbing sensation. The meat is just amazingly tender, and the crunchy vegetables make a very pleasing contrast. I didn't (yet) make my own pickles, so I used pickled red chiles from the Asian market. The flavour profile reminds me of hot pot - in the very best way. The finale, when pouring the hot oil over the da kou la jiao, is something: the peppers and sesame seeds crackling and popping. It's very spicy and I couldn't stop eating it. The recipe is very easy to follow. I'll be making it again.
This is probably my favorite dish of all time! It has so many different names in English. First time I had it, the restaurant called it “hot oil beef.” I’ve seen it called boiled beef too. No matter what it’s called, it is so good! Thank you!
i love the way your voice rings when you say "everyonnnne!" you're also sharing a lot of culture with us as well, as we learn about the different provinces of china. it's all good, and love watching your vids, and cooking techniques 💕
You don't get enough credit for your cooking ability on top of it you are so calm and nice to listen to at same time. Your Chanel deserves to be viewed by all and actually you deserve to be paid for it. I will reference your Chanel to all I know and advertise for you on all social media for free just because you are an amazing person. Best wishes dear
I zdeally like this lady's cooking video's. She's very open & honest right up front and she gives all the information (seasonings and measurements) for every ingrediant she uses. This is rare in cooking video's. All of the dishes ahe cook's look absolutely delicious!
I only started watching your videos a couple of weeks ago and I can't tell how impressed I am with what I have seen. The dishes you cook all look very appetizing. You clearly give your videos a lot of thought. They video quality and content are excellent. Your overdubbed commentary works very well and your instructions are easy to follow. Plus you provide detailed recipes in the description. All around excellent. Thanks so much for sharing your talents with us!
I really enjoy the way you explain every detail of what you're doing. Sometimes people need to know why you are taking steps otherwise they will take shortcuts that will lower quality. You have an excellent way of narrating your videos, and the food you make looks delicious. I can almost smell it through the video! Thank you for everything you do!
Thank you for this recipe! I just finished eating it. I am too full to move! It was such a pretty dish. My brother declared it the best thing I’ve ever made. There were so many different flavors and textures, and it had just the right amount of spice.
It's my favorite beef recipe. My bossy before own a Chinese restaurant and I've been eating Chinese food for the whole 3 years and now I can't no longer eat Filipino food the same. I keep craving for Chinese food so O decided learn by watching your videos.
We cooked this dish and the taste was amazing. Very spicy, even though we used just about half the amount of dry chilies. The most incredible thing was that the beef slices were absolutely tender after three minutes of cooking. Thanks to the marinade! We also loved the big amount of sauce in the dish. Very very good recipe! Thank you so much for sharing. We look forward to all your new recipes.
🥢BUY MY WOK USA - amzn.to/2QWofkY Canada - www.amazon.ca/dp/B07RJ39JVL (low stock) Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock) Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
There was a restaurant by me that served some absolutely amazing Oriental food. I'm not so much for the Americanized dishes, but I really like the authentic recipes. The owner was a fantastic man, and once he realized that I really did like the authentic dishes, he would make suggestions based on what I had and liked before. This dish they called Beef in Hot Broth, and I've been trying to find a replacement for it as sadly the owner had passed and his family was unable to keep the restaurant open. In watching your recipe I think I have found what I have been looking for. They used some slightly different vegetables, but everything you describe and the stacking of the vegetables from the bottom up matches up with what they had done... so many other recipes turn more into soup than actually focusing on the beef itself. Thank you so very much for posting this! I look forward to looking through your other recipes to see what else I can find like Chonging Chicken and some others!
I spent a week on horseback in the Western Sichuan mountains. We ate this every day, but substituted potatoes for the beef. Still fantastic. Thank you for this. Love your videos.
My god, the color of the soup at the end - that's just absolutely gorgeous... Yes, I did just leave this comment to try to get the video a higher rank (by recirculating it two years after the fact), but that's only for the good of the people, call me the Good Food Robinhood. I've had some really amazing Sichuan Poached Beef before and this looks so good I can almost taste it...
I've just noticed your recipe didn't have any wine in it, which is a good thing for us that is unable to use wine in cooking... Gotta try this. Thanks for sharing the recipe.
I would like to tell everyone ! This was amazing . Like the best thing ive ever eaten !!! I had to substitute dobanjiang and i added.just a little bit of fermented black bean.. very little. And so it.was black instead of red. I also couldnt do the aromatic thing as i dont have a proper blender ... I added 3 big spoons of the homemade chilli oil . Everything was amazing with some noodles.
I made a different version of this as a college student for my family and they were pleasantly surprised and impressed. Took me over 3 hours 😆 but I’ll take it
Wow. This video was just great. You make the incredibly complex seem accessible to doofuses like me. I love Sichuan food and can't wait to try this recipe. Your explanations, delivery and video work give me the confidence to cook this meal. Thank you, and keep it up! I love your channel!
I love how in the broth ingredients there it says 1.5 teaspoons of chilli flake (adjust to taste) lol!! Don't think it matters much with the rest of the chilli extravaganza in here. Looks amazing! Thanks for the video!
This is one of my favorite dishes! I make it with beef, fish, or pork depending on what I'm hungry for. One thing I have done is use sliced leeks in place of the celery. I find the celery is overpowering and the leeks work so much better.
omg I love this one! I ate this in a Sichuan restaurant when I was in japan and it was besides mapo tofu the best sichuan food I ever ate. I can only recommend this dish, the meat is incredibly juicy and tasty as well as the dish's overall spicyness is just right for spice lovers and those who can't handle that much heat alike imo.
Oh my god I have to make this! Another amazing Sichuan recipe! I tell everyone I know about this channel - I made the twice cooked pork this weekend and my friends were praising my skills.
I have this every time I go to the only nice, Chengdu style restaurant here in Oslo. But would love to make it myself, this channel showed me a nice way of doing that! I can't find all the ingredients, but 85-90% was possible. Yay
I usually dislike Chinese food but this one looks really my kind of food. Reminds me of Korean food. Next time, i go to a Chinese restaurant i am going to look up for Sichuan food. Thanks for this.
I'm eating this dish as I'm watching this video; although it's not made from your recipe, and probably not as good as yours, mine came from the Chinese carryout down the street. This dish is my go to Hangover food....sweats it right out of me. And it's excellent for blocked sinuses and colds too.
I am a great fan of the chinese spicy dishes and wondering how they make it look super delicious whenever it served. Well, all thanks to you for this recipe and with all the ingredients listed now I can atleast try making it at home 🤗. Love all your cooking videos 👍
I love you and your Recipes. I could just eat my Display watching this. There are out there very few really good channels about chinese cooking, but your belongs to the best. Regards from Germany
I'm late for the party! First time I've seen your videos and channel. Great job! The food looks wonderful, and the recipes and details look very good. I'm anxious to try this out!
Tai hao le! Xiexie ni. I live part time in Chongqing, part time in US, and this dish makes me feel quite at home in both places. Well done, Mandy. I enjoy your videos very much.
fantastic my dear .. I really live the way you explain and display your beautiful food ... please keep adding more and more videos.. I must call you beautiful lady because this is who you are .. please keep doing what you do best because I love it 😀😘😀
Thank you, thank you, thank you for this exquisite recipe!!!!!!!!!!! Your technique is spot on and the ingredients you use are wonderful! Thank you again! Soooooo happy!!!!!!!!!!!!
Thank you for this! It is also my favorite thing to order, which is not good because I never get to try anything new because I HAVE to order this every time. Now that I know how to make it, I can get my spicy beef fix more often.
I watched a video you did on General Tso's Chicken.. in it you mentioned the Documentary on Searching for General Tso, in the documentary they briefly mention a Chinese chef Leong, he settled in Springfield Mo and created his own version of Cashew Chicken, and you cannot buy it any other place. I happen to have a receipe that is as close to original I have found. A quick version goes like this.. cut up chicken breasts in bite size chunks, using a egg/milk wash bread in flour and deep fry... or in at least enough oil to just about cover them. the sauce I make goes like this, 2 cups chicken stock in a small sauce pan.. add about 1 tblspoon of oyster sauce... maybe a quarter cup of soy sauce (mine is never exactly the same as I go on taste) thicken with cornstarch.. crush up cashew pieces and add to sauce (optional). cut up green onions. Serve chicken on bed of white rice add cashews then pour as much sauce over the top sa you like.. garnish with green onions
I am blown away by variety of meals you prepare! I'm even more impressed that you are able to maintain your slender build with > Soooo < many irresistible foods in front of you! How do you do it? PS, I wish I was rich enough to hire you as my personal chef... But, I'm sure that six figures wouldn't be enough.., and I couldn't afford you, anyways.
I just came across this recipe. If I use a cheap cut of beef meat, will using egg white & cornstarch still tenderize the meat, or should I opt to use baking soda instead? P.S. I love your videos. Lots of explanations and every recipe that I've made so far from your channel tastes amazing!
Another incredible looking dish! I think I have some pickled chillies in my pantry already, but they're not Chinese-style pickles - do you think I could still use them successfully in this dish, or would you add something else to them first? Thanks again for all your amazing recipes, you rock!
This looks amazing. It reminds me of a Szechuan pork dish I used to get at an authentic restaurant in Palo Alto. They called it "water sliced pork". I don’t know the Chinese name for the dish.
I made this for the first time by following this recipe. Wow, it's incredible! I don't have a fine sieve, so I left a bunch of the Sichuan peppercorns in the final dish, but they were sort of crispy; not difficult to eat, and the flavour! It's like a citrusy, peppery little crunch, and then you get that numbing sensation. The meat is just amazingly tender, and the crunchy vegetables make a very pleasing contrast. I didn't (yet) make my own pickles, so I used pickled red chiles from the Asian market. The flavour profile reminds me of hot pot - in the very best way. The finale, when pouring the hot oil over the da kou la jiao, is something: the peppers and sesame seeds crackling and popping. It's very spicy and I couldn't stop eating it. The recipe is very easy to follow. I'll be making it again.
This is probably my favorite dish of all time! It has so many different names in English. First time I had it, the restaurant called it “hot oil beef.” I’ve seen it called boiled beef too. No matter what it’s called, it is so good! Thank you!
i love the way your voice rings when you say "everyonnnne!" you're also sharing a lot of culture with us as well, as we learn about the different provinces of china. it's all good, and love watching your vids, and cooking techniques 💕
She is tops,not cheesy like most of the others xx Pepperdog181@gmail
You don't get enough credit for your cooking ability on top of it you are so calm and nice to listen to at same time. Your Chanel deserves to be viewed by all and actually you deserve to be paid for it. I will reference your Chanel to all I know and advertise for you on all social media for free just because you are an amazing person. Best wishes dear
I zdeally like this lady's cooking video's. She's very open & honest right up front and she gives all the information (seasonings and measurements) for every ingrediant she uses. This is rare in cooking video's. All of the dishes ahe cook's look absolutely delicious!
I only started watching your videos a couple of weeks ago and I can't tell how impressed I am with what I have seen. The dishes you cook all look very appetizing. You clearly give your videos a lot of thought. They video quality and content are excellent. Your overdubbed commentary works very well and your instructions are easy to follow. Plus you provide detailed recipes in the description. All around excellent. Thanks so much for sharing your talents with us!
I really enjoy the way you explain every detail of what you're doing. Sometimes people need to know why you are taking steps otherwise they will take shortcuts that will lower quality. You have an excellent way of narrating your videos, and the food you make looks delicious. I can almost smell it through the video! Thank you for everything you do!
Thank you for this recipe! I just finished eating it. I am too full to move!
It was such a pretty dish. My brother declared it the best thing I’ve ever made. There were so many different flavors and textures, and it had just the right amount of spice.
It's my favorite beef recipe.
My bossy before own a Chinese restaurant and I've been eating Chinese food for the whole 3 years and now I can't no longer eat Filipino food the same.
I keep craving for Chinese food so O decided learn by watching your videos.
We cooked this dish and the taste was amazing. Very spicy, even though we used just about half the amount of dry chilies. The most incredible thing was that the beef slices were absolutely tender after three minutes of cooking. Thanks to the marinade! We also loved the big amount of sauce in the dish. Very very good recipe! Thank you so much for sharing. We look forward to all your new recipes.
I made this dish yesterday, and was really gorgeous. Thank you for this recipe.
Sichuan is my favorite regional cuisine. Thank you for posting authentic recipes, I will try this one tonight. Great recipes from a beautiful lady.
🥢BUY MY WOK
USA - amzn.to/2QWofkY
Canada - www.amazon.ca/dp/B07RJ39JVL (low stock)
Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock)
Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
There was a restaurant by me that served some absolutely amazing Oriental food. I'm not so much for the Americanized dishes, but I really like the authentic recipes. The owner was a fantastic man, and once he realized that I really did like the authentic dishes, he would make suggestions based on what I had and liked before. This dish they called Beef in Hot Broth, and I've been trying to find a replacement for it as sadly the owner had passed and his family was unable to keep the restaurant open. In watching your recipe I think I have found what I have been looking for. They used some slightly different vegetables, but everything you describe and the stacking of the vegetables from the bottom up matches up with what they had done... so many other recipes turn more into soup than actually focusing on the beef itself.
Thank you so very much for posting this! I look forward to looking through your other recipes to see what else I can find like Chonging Chicken and some others!
I spent a week on horseback in the Western Sichuan mountains. We ate this every day, but substituted potatoes for the beef. Still fantastic. Thank you for this. Love your videos.
I think I've probably seen every shui zhu beef recipe on youtube and can safely say this is the best one I've seen.
You make complex recipes seem so simple to make! I really want to try this... thank you!
My god, the color of the soup at the end - that's just absolutely gorgeous...
Yes, I did just leave this comment to try to get the video a higher rank (by recirculating it two years after the fact), but that's only for the good of the people, call me the Good Food Robinhood. I've had some really amazing Sichuan Poached Beef before and this looks so good I can almost taste it...
Red Lipstick...SOOO PRETTY!!!
I've just noticed your recipe didn't have any wine in it, which is a good thing for us that is unable to use wine in cooking...
Gotta try this. Thanks for sharing the recipe.
I just made this tonight, it came out awesome. It went well with my Chilli oil and Sichuan peppercorn oil.
I love how you resonate the N at the end of everyone you are magical
I would like to tell everyone ! This was amazing . Like the best thing ive ever eaten !!! I had to substitute dobanjiang and i added.just a little bit of fermented black bean.. very little. And so it.was black instead of red. I also couldnt do the aromatic thing as i dont have a proper blender ... I added 3 big spoons of the homemade chilli oil . Everything was amazing with some noodles.
This has got to be the most delectable dish I have ever seen.
I made this for my mom this mother's day and it turned out great! Thanks lass :)
I made a different version of this as a college student for my family and they were pleasantly surprised and impressed. Took me over 3 hours 😆 but I’ll take it
Love watching your videos and delicious recipes. You explain things step by step which is helpful
Fabulous recipe.
Way u explain I can literally taste it.
This beef recipe seems to be out of this world.
✌
I made this and it turned out amazingly !! I felt like a pro with this recipe !
This is one of the most amazing recipes I've ever seen! I want to try it right away
2016年到2020年我住了在广州市。 在那个时候下我最喜欢的菜是水煮牛肉。但是我从来自己手作了。然后我看看你，我好想要做了也吃了。谢谢你 👍👍✌✌ 我非常高兴我找了你的小电影。四川拉得菜特别好吃。🥢🥢
Wow. This video was just great. You make the incredibly complex seem accessible to doofuses like me. I love Sichuan food and can't wait to try this recipe. Your explanations, delivery and video work give me the confidence to cook this meal. Thank you, and keep it up! I love your channel!
Souped Up Recipes,
The rice and beef looks so good. 🍛😋👍
My mouth was watering the whole time I was watching this video. Thanks!!!
I am having a terrible cold. I need this soup STAT. I am making this tomorrow. Family who don't like it can order pizza.
Amazing. You are my favorite and best Lǎoshī of all. God bless you.
How did I miss this one? OMG......a definite must.
If you like this recipe, you probably will enjoy this one too - th-cam.com/video/8xNJ5Y_zhhc/w-d-xo.html
these 2 are my favorite sichuan dishes.
I love how in the broth ingredients there it says 1.5 teaspoons of chilli flake (adjust to taste) lol!! Don't think it matters much with the rest of the chilli extravaganza in here. Looks amazing! Thanks for the video!
I just made this for me and my son and it came out awesome! Thank you for the recipe
I love Chinese food, full of flavor
Oh wow!!! I just made this for dinner. Young Lady, you are a jewel!
This is one of my favorite dishes! I make it with beef, fish, or pork depending on what I'm hungry for. One thing I have done is use sliced leeks in place of the celery. I find the celery is overpowering and the leeks work so much better.
omg I love this one! I ate this in a Sichuan restaurant when I was in japan and it was besides mapo tofu the best sichuan food I ever ate. I can only recommend this dish, the meat is incredibly juicy and tasty as well as the dish's overall spicyness is just right for spice lovers and those who can't handle that much heat alike imo.
Oh my god I have to make this! Another amazing Sichuan recipe! I tell everyone I know about this channel - I made the twice cooked pork this weekend and my friends were praising my skills.
This dish was insanely tender and delicious. Thank you so much for this recipe and the step by step directions. My husband loved it! :)
One of the best cooking presentations I have come across.
I have this every time I go to the only nice, Chengdu style restaurant here in Oslo. But would love to make it myself, this channel showed me a nice way of doing that! I can't find all the ingredients, but 85-90% was possible. Yay
Nice Monday with Mandy's receipe. Cheers!!!
That dish looks AMAZING 🤩! And you make it look so easy.
BTW... I ordered your work today! I'm so excited !!!!!
great technique with the aromatic water. Great as usual
Yum!! Spicy beef anything I’m there!
I usually dislike Chinese food but this one looks really my kind of food. Reminds me of Korean food. Next time, i go to a Chinese restaurant i am going to look up for Sichuan food. Thanks for this.
That is serious, dedicated cooking from heart, soul, brain and belly
I've had this dish before and after watching you prepare it, I appreciate the time, effort & technique that goes until making it even more. Tfs 😊
There is a local Chinese restaurant that serves this and I have been searching for this recipe for ages. Thanks, now I can make it myself!
Yes itis i m make sure that is locally because i m sichuan people from china
I'm eating this dish as I'm watching this video; although it's not made from your recipe, and probably not as good as yours, mine came from the Chinese carryout down the street. This dish is my go to Hangover food....sweats it right out of me. And it's excellent for blocked sinuses and colds too.
Definitely will cook this dish , I'm drooling watching you eat 😋
you are very knowledgeable, thank you for always explaining the methods behind the dishes
I am a great fan of the chinese spicy dishes and wondering how they make it look super delicious whenever it served. Well, all thanks to you for this recipe and with all the ingredients listed now I can atleast try making it at home 🤗. Love all your cooking videos 👍
I tried this recipe and it came out amazing!!!! My sauce was little less red though, any advice for why it wasn’t? Thank you so much!!!
I just found you. I'm loving your recipes and such complete direction on cooking. You are a very talented young lady. Thank you for sharing.
Bravo ! You explain everything so well, thank you for that ! The beef looks delicious !
I love you and your Recipes. I could just eat my Display watching this. There are out there very few really good channels about chinese cooking, but your belongs to the best. Regards from Germany
I make this but really love adding small mushrooms and slivered onions
Now that dish looks delicious 👌🏻
I would NAIL that massive bowl in no time!
Wonderful learning your techniques. You are an excellent teacher!
I'm late for the party! First time I've seen your videos and channel. Great job! The food looks wonderful, and the recipes and details look very good. I'm anxious to try this out!
I love your recipes, Mandy!!! You have taught me so many different techniques, thank you so much and keep it up! Xxx
Tai hao le! Xiexie ni. I live part time in Chongqing, part time in US, and this dish makes me feel quite at home in both places. Well done, Mandy. I enjoy your videos very much.
Very well explained and authentic ! Thanks
fantastic my dear .. I really live the way you explain and display your beautiful food ... please keep adding more and more videos.. I must call you beautiful lady because this is who you are .. please keep doing what you do best because I love it 😀😘😀
your top tips ....I have learn so much ....many thanks....simple small tips makes all the diffrance.....keep up the good work....
Thank you, thank you, thank you for this exquisite recipe!!!!!!!!!!! Your technique is spot on and the ingredients you use are wonderful! Thank you again! Soooooo happy!!!!!!!!!!!!
I love your videos. Well put together. You very entertaining. And authentic and sweet person. Keep them coming. Thankyou
sichuan food is always delicious!!
Looks incredible! I'll make this sometime this week keep up the good work!!!
Thank you for this! It is also my favorite thing to order, which is not good because I never get to try anything new because I HAVE to order this every time. Now that I know how to make it, I can get my spicy beef fix more often.
Made it, it was sooo good. Thanks for this!!!
Just made this !! Thank you for this recipe !!
My gosh, that looks spicey and good
This is SOOOOOO good, thank you! And thanks for all your amazing videos and your bright smile :)
I watched a video you did on General Tso's Chicken.. in it you mentioned the Documentary on Searching for General Tso, in the documentary they briefly mention a Chinese chef Leong, he settled in Springfield Mo and created his own version of Cashew Chicken, and you cannot buy it any other place. I happen to have a receipe that is as close to original I have found. A quick version goes like this.. cut up chicken breasts in bite size chunks, using a egg/milk wash bread in flour and deep fry... or in at least enough oil to just about cover them. the sauce I make goes like this, 2 cups chicken stock in a small sauce pan.. add about 1 tblspoon of oyster sauce... maybe a quarter cup of soy sauce (mine is never exactly the same as I go on taste) thicken with cornstarch.. crush up cashew pieces and add to sauce (optional). cut up green onions. Serve chicken on bed of white rice add cashews then pour as much sauce over the top sa you like.. garnish with green onions
I am blown away by variety of meals you prepare! I'm even more impressed that you are able to maintain your slender build with > Soooo < many irresistible foods in front of you! How do you do it?
PS, I wish I was rich enough to hire you as my personal chef... But, I'm sure that six figures wouldn't be enough.., and I couldn't afford you, anyways.
I love the way you explain the recipe
Oh my.. it’s morning here but I m salivating watching your video. Can I order take out from u?! 😂 thanks for the clear explanation! 👍
your recipes and videos are just plain excellent. thanks.
I’m trying this recipe this week, wish me luck 🍀
Looks amazing and authentic. Need to figure out what Dou Ban Jiang is. Most ingredients seem readily available which is great.
That looks amazing! Thanks for the recipe!
This is an amaaazing recipe!
I just came across this recipe. If I use a cheap cut of beef meat, will using egg white & cornstarch still tenderize the meat, or should I opt to use baking soda instead? P.S. I love your videos. Lots of explanations and every recipe that I've made so far from your channel tastes amazing!
Looks good 👍..some lime juice on top would go perfect
Looks very tasty all your dishes look tasty👍👍
Great Job!!! Keep up the great work. Wonderful videos and recipe's😄👍Take care Mandy.
My mouth is drooling 🤤🤤 watching ur videos and this dish and all ur dishes looks amazing...I wouldn’t hesitate to give one of ur dish a try ☺️☺️☺️
Another incredible looking dish! I think I have some pickled chillies in my pantry already, but they're not Chinese-style pickles - do you think I could still use them successfully in this dish, or would you add something else to them first? Thanks again for all your amazing recipes, you rock!
Your recipes are the very best!! 😍😋😍
This looks amazing. It reminds me of a Szechuan pork dish I used to get at an authentic restaurant in Palo Alto. They called it "water sliced pork". I don’t know the Chinese name for the dish.
Super delicious and spicy! I very very like it ! 😊