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 cut3:26 - Prepping the Pot5:07 - Making the stock6:12 - Stir frying7:37 - Where can I get that cool pot8:20 - How to eat this thingFULL, DETAILED RECIPE:Is over on the Substack! Free as always, if it had to be said:https://chinesecookingdemystified.substack.com/p/guizhou-beef-pot... 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 (), Kashmiri, ~12g, toasted then ground Hot, spicy chili, e.g. Heaven Facing (), Tientsin, Piri Piri, ~3g, toasted then ground Sichuan peppercorns (), toasted then ground Fennel seed (), toasted then ground Toasted -or- roasted peanuts, ~1.5 tbsp, ground Five spice powder (), 1 tsp Chicken bouillon powder (), 1 tsp Salt, 1 tsp MSG (), 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 (), 1/2 tsp Sichuan peppercorn powder (), 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 (), 60g -or- Cilantro (), 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.______And check out our Patreon if you'd like to support the project!https://www.patreon.com/ChineseCookingDemystified Outro Music: by Found via My Analog Journal (great channel): https://www.youtube.com/watch?v=GHaL5H-VYRg&t=896s