Cut the lean meat into large pieces, add starch, a little cooking wine and a little salt to marinate.

Dried peppers are seeded and cut into sections, shallots are cut into chopped green onion, and garlic is minced; Mix Pixian bean paste, Chili powder and Chili oil for later use.

Pour the oil into the pot, add dried pepper and pepper, and fry over medium heat until bright red. Drain the oil for later use.

Wash the lettuce and tear it into large pieces by hand.

Add the base oil of fried peppers to the pot, heat it to 60%, pour in the mixed peppers and stir-fry red oil.

Add water and bring to a boil.

Blanch the lettuce in the pot.

Take it out and put it in a container for later use.

Put the marinated meat slices into the pot and poke them out with chopsticks. Add soy sauce, chicken essence and sugar to taste when the sliced meat is cooked until it is scattered and discolored.

Put the sliced meat, soup and lettuce in a large bowl.

Sprinkle the fried dried Chili and pepper on the meat slices, and evenly sprinkle the minced garlic and chopped green onion on the meat slices.

Pour the hot oil that has been burned to 90% heat evenly on the meat slices.