"arby" wrote in message
4.196...
| im looking for a recipe for szechaun boiled beef. i had this at a few
| szechuan and chengdu style restaurants and i want to make it.
| it is a pinkish very tender boiled beef completely smothered in a pile of
| of red hot chili paste...
| i want to make this right away...but couldnt find even one recipe on the
| net for it. only some references to it on restaurant menus...
| also called simmered beef.
| i dont know exactly what cut of beef they use even.
| arby


If what you're describing is Shui Zhu Niu Rou (don't have recipe), Sichuan
peppercorns or hua jiao which gives it that distinctive tingling may be
challenging to find depending on where you live ...

The USDA cracked down on it's ban on import to the United States due to
threat of cankers that destroy citrus crops (even if none were reported
since the official ban.) Many grocers may still have them in stock; they
have a shelf life of about 2 years. The prices may also be increasingly
higher as a result.

~Jayde