Accessories: onion 1 segment, ginger 1 block, 5 cloves of garlic, 2 tablespoons of soy sauce, 2 tablespoons of bean paste, 2 tablespoons of soy sauce 1 spoon, salt 1 teaspoon, cooking wine 1 teaspoon, starch/kloc.

Step 1: Wash and slice the beef. Slice onion, ginger and garlic, cut and prepare.

Step 2: put it into a container, add cooking wine, soy sauce, soy sauce, salt and grab it evenly by hand.

Step 3: Add starch 1 spoon and mix well by hand.

Step 4: Wash the mung bean sprouts and celery, and cook them in boiling water. Put it on the plate.

Step 5: The beef slices fly when the water is separated, and can be taken out after blanching until the color changes, which will easily lead to beef hardening for a long time.

Step 6: Put it on the cooked mung bean sprouts and celery.

Step 7: Heat the wok and drain the oil. Add the bean paste and stir-fry the red oil. Add onion, ginger and garlic, stir-fry until fragrant, add water to boil, pour it on the sliced meat and sprinkle with pepper.

Step 8: Put a proper amount of oil in the pot, heat it, then pour it on the sliced pork and pepper noodles, and serve. Spicy and delicious boiled beef is ready.

Cooking tips:

Don't wait for the water to boil before you put the beef in the pot. Take it out immediately when it changes color. The meat quality is easy to get old after a long time. The choice of beef should be tenderloin, which is a tender part of the cow, and the taste is easy to mature. When cutting beef slices, cut against the grain, cut off the grain, marinate with starch, lock the juice of the meat and keep the fresh and tender taste; If egg white is added, the taste will be more tender and smooth. Rapeseed oil should be the first choice for edible oil, which is the authentic taste of Sichuan cuisine; The last hot oil pouring cannot be omitted.