Required materials

Ingredients: 500g beef (fat and thin).

Accessories: rape 100g, garlic 50g.

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

Practice steps

1, cut vegetables into sections, and cut green garlic into horse ears; Slice the meat. You don't have to cut the meat too thin to enjoy it. Add water starch, a spoonful of salt and cooking wine to the sliced beef, and you can also add a little soy sauce (for coloring). More starch is needed to make the sliced meat feel tender and smooth in your mouth. Uniformly mixing the slurry for15min;

2. Stir-fry pepper and pepper. Put the pot on the fire, bring the steam to a boil, turn off the heat, and pour the pepper and pepper into stir fry. Be sure to use a small fire, otherwise it will easily turn into Guan Gong's face and you can't participate in the beauty contest.

3. Pepper and pepper are crushed. Take out the fried pepper and pepper, cut the pepper into small pieces, and crush the pepper back and forth with a knife. Ginger, a short onion and four cloves of garlic. Slice ginger, onion and garlic.

4. Stir-fry seasoning. Put oil in the pot. When the oil is hot, pour the bean paste into the pot and stir fry. Then add ginger, garlic and onion and stir-fry for a while. Add water to make soup. Stir-fry seasoning with water, salt, monosodium glutamate and green garlic. Cook it.

5. Add vegetables to the cooked soup and put them in a bowl when cooked. Remember not to cook it for too long, or it won't taste so crisp. Vegetables.

6. cook the meat. Turn off the heat, stir the beef slices again before cooking, then slice the cooked beef. When all the beef is in the pot, turn on the high heat.

7. Pour the cooked beef soup into a bowl and sprinkle with pepper and pepper. Wash the pot, put oil in it, and pour the oil into the bowl when it is hot. With the squeak of pepper and pepper being fried by oil bubbles, a fragrance comes to the nose.

Another way, (including illustrations)

food

A pound of beef

Lettuce leaf quantity

A little onion

Garlic and ginger in moderation

Proper amount of salt

Pixian douban right amount

monosodium glutamate

Zanthoxylum bungeanum, dried pepper slices, appropriate amount.

Proper amount of onion

Proper dry starch

A little cooking wine

Methods/steps

Firstly, the beef is washed and drained, and cut into 4-5 cm long and 3 cm wide slices.

Add salt and marinate with cooking wine 10 minutes to taste.

Add proper amount of dry starch and set aside evenly.

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Wash lettuce leaves, drain boiling water, cut into sections and take them out for later use.

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Wash the pan, add oil, and cook until it is 67% mature. Add pepper, garlic slices, ginger slices, Pixian watercress, stir-fry until fragrant, pour in appropriate amount of water, and boil the soup.

Turn off the fire after the soup is boiled, put the beef slices wrapped in starch into the soup, cook for about 2 minutes, and add the onion when the pot is lifted.

Put the blanched lettuce leaves at the bottom of the bowl and pour the cooked beef into the bowl.

Wash the pan, add a little oil and cook until it is 70% cooked. Stir-fry dried peppers until golden brown, pour them on the beef served and sprinkle with chopped green onion.

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Matters needing attention

Vegetables at the bottom can be selected according to their own preferences, such as bean sprouts and pea seedlings.