"Eat Home" Boiled Beef

Wash the beef, fluff it with the back of a knife, slice it, add appropriate amount of soy sauce, cooking wine, and water starch and marinate for 10 minutes.

Chop the Pixian bean paste with a knife, slice the garlic and ginger and set aside. Wash the bean sprouts, cut the cabbage into large pieces, and cut the celery into sections and set aside.

Wash the bean sprouts, cut the cabbage into large pieces, and cut the celery into sections and set aside.

Pour vegetable oil into the bowl, heat it up, and stir-fry the red Pixian bean paste.

Add the stock and cook for a while.

Add bean sprouts, cabbage slices and celery segments.

Add soy sauce, chicken essence, cooking wine, pepper, salt, ginger slices and garlic slices and cook thoroughly.

Pour the meat slices into the soup pot and scatter them with chopsticks.

Turn off the heat as soon as the meat changes color.

Pour the cooked beef, soup and vegetables into the container, and sprinkle with dried chili powder and Sichuan pepper powder.

Finally pour in hot oil.