Clear Soup Beef—Yunnan Beef Steak Premier

Ingredients as shown in the picture: I bought one pound of beef brisket and one beef shank.

The beef was chopped for me by the vendor. Soak it in cold water for 1-2 hours, then rinse it clean with fresh water.

Put the beef into a clay pot, add enough water, and bring it to a boil over high heat.

Wash the ginger and cut it along the cracks, clean the tsaoko thoroughly, and I put the Sichuan peppercorns in a small non-woven bag, mainly because my husband cannot eat the peppercorns themselves!

After the water boils, skim off the foam. It is not recommended to blanch the beef when making clear beef soup.

Add the prepared ingredients, and you can also add some spices like star anise and cinnamon according to your preference. Simmer over low heat for 4-5 hours. If you want it faster, you can use a pressure cooker, but the flavor from a pressure cooker is actually not as good as what is simmered slowly in a clay pot.

Prepare scallions, cilantro, mint, and dried chili peppers.

Put a little oil in the pan, add the chili peppers and sauté over low heat until fragrant, slightly getting a bit burnt, but not burned, otherwise the chili will taste bitter.

After the chili peppers have naturally cooled, put them in a mortar and pestle with garlic and grind them into chili powder.

Wash and chop the scallions and cilantro, pick the tender leaves of the mint, wash them, and cut them into sections.

Season the cooked beef with salt.

Take chili paste, add salt, chopped green onions and cilantro, a little bit of seasoning sauce, and when eating, pour in some beef soup to make chili paste dipping sauce.

Serve the beef, place mint on top, and dip it in spicy paste sauce when eating!