Ingredients: oil, salt, ginger, garlic, pepper, Chili powder, pepper, monosodium glutamate, chopped green onion, douban, cooking wine and soy sauce.

Exercise:

1. Slice the meat and cook with a little soy sauce and starch for a while.

2. Heat the oil to 7 minutes in a wok, add the oil, ginger and garlic (shredded) and watercress until fragrant, pour in 3 small bowls of cold water, bring to a boil, add vegetables, blanch, pick them up and put them in a soup bowl.

3. Put the meat pieces into the pot one by one, roll them twice when the water boils and put them into a soup bowl with a vegetable bottom.

5. Sprinkle Chili powder and pepper on the meat noodles.

6. Heat the pot, stir-fry it with pepper, not hot, it will be bitter, then crush it on the chopping board and sprinkle it on the meat slices.

7. The last step is to pour the oil into the pot and heat it, then pour it on the cooked meat slices. You can see the sizzling sound on the noodle soup. Put some chopped green onion by the way, it smells good! Just boil the sliced meat in water.

Features: red soup and white meat, spicy and scallion fragrance.

There are a few humble opinions:

1. Meat slices must be wrapped with egg white, which will make them more tender.

You'd better fry the meat slices. The so-called cooking is just a spicy method of Sichuan cuisine, in which water should not be used at all. Of course, the dishes inside should be boiled in water.

It's better to fry with bean paste than just use bean paste. I think bean paste is the essence of foreigners learning to cook Sichuan food.

Even if you put water, you should put broth. If not, you can mix it with chicken essence and boiling water yourself, and the effect is good.