A unique way to eat beef

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: ... 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. ______ And check out our Patreon if you’d like to support the project! Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ Found via My Analog Journal (great channel):