Beef tenderloin is used for hot pot. The method is as follows:

Preparation materials: 1000 grams of beef, 500 grams of white radish, 200 grams of shiitake mushrooms, 6 Chaotian peppers, 2 corianders, 1 small piece of ginger, 5 cloves of garlic, 2 star anise, 20g bean paste, 10ml soy sauce, 8g salt, 5g sugar, 5ml cooking wine, 20ml cooking oil, 5g chili powder, 5g white sesame seeds, water 1000 ml, 5 grams of dried chili

1. Prepare the ingredients.

2. Cut the beef into cubes, the white radish into cubes, the mushrooms into cubes, the ginger into slices, the garlic into mince, the dried chilies into sections, the coriander into sections, and the small red chilies into sections.

3. Blanch the beef in cold water. When blanching, add half of the ginger slices and cooking wine to the pot. Adding ginger and cooking wine can remove the fishy smell. Dish out after blanching. Set aside beef.

4. Pour 10 ml of cooking oil into the pot. When the oil is hot, add the bean paste and dried red pepper and stir-fry until the red oil comes out. Then add the ginger slices and star anise and stir-fry until the aroma is released.

5. Put the blanched beef into the pot and stir-fry, then add sugar and very fresh soy sauce and stir-fry evenly.

6. Pour water into the pot, then add salt to taste. After the water boils, pour everything into the electric pressure cooker, select the beef button and press until it is fully cooked.

7. Blanch the white radish in water, then take it out and set aside.

8. Blanch the mushrooms, take them out and place them on top of the white radish and set aside.

9. Take out the pressed beef, put it on top of the mushrooms, and then pour an appropriate amount of stew soup.

10. Place dried chili noodles, minced garlic, and white sesame seeds on top of the beef.

11. Pour the remaining 10 ml of cooking oil into the wok. When the oil temperature is 70 to 80% hot, turn off the heat and pour it on the dried chili noodles.