2. Accessories: rape 100g, 50g green garlic.

3. Seasoning: vegetable oil 30g, 15g cooking wine, 5g soy sauce, 5g corn starch, 10g bean paste, 10g pepper (dried red tip), 5g pepper, 5g onion, 3g ginger and 5g white garlic.

4. Practice

(1) Wash and slice beef, add starch, refined salt, cooking wine and soy sauce and mix well;

(2) cleaning rape and green garlic, and cutting into sections;

(3) Heat the pan, add dried chili and prickly ash, stir-fry until crisp, take out and let cool;

(4) pulverizing capsicum and cutting into segments;

(5) cutting onion, ginger and garlic into sections;

(6) Heat the wok with oil, add onion, ginger and garlic slices, stir-fry the bean paste, add a proper amount of clear water, add refined salt and monosodium glutamate, and cook the green garlic and rape segments;

(7) Take out the green garlic and rape and put them into the soup bowl;

(8) Put the beef slices into the cooked soup, cook them with high fire until the beef is cooked, pour them into a soup bowl, and sprinkle with pepper segments and pepper powder;

(9) Heat the wok with oil, add dried chili and prickly ash, stir-fry until fragrant, and pour into the soup bowl.