Xingyi beef pot! A fantastic dish from the Guizhou province, and just a great way of eating high quality beef.

0:00 - How do you eat great beef?
0:59 - But why does Xingyi have great beef?
2:33 - Decoding the cut
3:26 - Prepping the Pot
5:07 - Making the stock
6:12 - Stir frying
7:37 - Where can I get that cool pot
8:20 - How to eat this thing

FULL, DETAILED RECIPE:

Is over on the Substack! Free as always, if it had to be said:

https://chinesecookingdemystified.sub...

... that said, let's copy the ingredient list for the stir fry over here just in case that's helpful.

INGREDIENTS LIST

* For the seasoning powder:
Red, fragrant chili, e.g. Guajillo, Erjingtiao (二荆条), Kashmiri, ~12g, toasted then ground
Hot, spicy chili, e.g. Heaven Facing (朝天椒), Tientsin, Piri Piri, ~3g, toasted then ground
Sichuan peppercorns (花椒), toasted then ground
Fennel seed (小茴香), toasted then ground
Toasted or roasted peanuts, ~1.5 tbsp, ground
Five spice powder (五香粉), 1 tsp
Chicken bouillon powder (鸡粉), 1 tsp
Salt, 1 tsp
MSG (味精), 1/2 tsp
Sugar, 1/4 tsp
* Beef, preferably picanha, chuck steak, or tri tip, 600g
* Marinade for the beef:
Salt, 1/2 tsp
Dark soy sauce (老抽), 1/2 tsp
Sichuan peppercorn powder (花椒面), 1/4 tsp
Oil, to coat, ~2 tbsp
* Fingerling potatoes, ~400g. Or your potato of choice, though something waxier will work better for the pot (starchier potatoes like russets tend to get too soft).
* Oil, for frying, 1/2 cup. Preferably a mix of 50% tallow and 50% oil.
* Aromatics:
Garlic, 5 cloves, smashed
Ginger, ~1 inch, smashed
Dried chilis, ~8
* Chinese celery (芹菜), 60g or Cilantro (香菜), 1 sprig. Chopped.
* Mint, to serve.
* Additional salt and MSG to season the soup. Quantity will depend on how large your pot is. For our ~1/2 liter pot, we used 1/4 tsp salt and a pinch of MSG.

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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):    • Live Stream: Favourite B-Side Tracks