Cooking steps:
1. Wash the side dishes first and cut them for later use. Side dishes can be prepared according to your own preferences, such as bean sprouts and Flammulina velutipes. I prepared Chinese cabbage and celery here.
2. All seasoning ingredients such as onion, onion and garlic are handled properly.
3. Prepare a piece of fresh beef, wash the beef and cut it into thick slices of about 2 mm in the opposite direction.
4. Take a container, put the chopped beef, then add cold water and soak for a while to soak the blood in the beef.
5. After the beef is soaked, take it out and control the water, put it in the container again, add an egg, a little raw flour, salt, pepper, soy sauce, soy sauce and oyster sauce, and stir for a while. Finally, add a little cooking oil to lock the moisture in the beef and let it stand for about 15 minutes.
6. Pour a little oil into the pot, heat it, then saute the shallots, then add the cabbage and celery, stir fry, shred and take it out for later use.
7. Add a little cooking oil to the pot again, stir-fry the remaining onion, ginger and garlic until fragrant, then add 1 tablespoon bean paste, stir-fry red oil, add appropriate amount of water, then start seasoning, and add chicken essence, salt, sugar and pepper. Then the fire boiled.
8. After the pot is boiled, put the beef piece by piece into the pot and cook it for about 30 seconds.
9. Put the side dish on the bottom of the container, put the beef on the side dish, pour the soup from the pot into the container, then sprinkle with pepper, the remaining garlic powder, white sesame seeds and dried peppers, and then pour in hot oil. Our boiled beef is ready!
Cooking skills:
1. After the beef is stirred evenly, adding cooking oil can cover the surface of the beef and lock the moisture of the beef.
2. After the pot is boiled, add the beef for 30 minutes and take it out. After a long time, beef will get old.