Preparation materials: 500 grams of beef tendon, 200 grams of Chinese cabbage, 50 grams of oil, 4 grams of salt, 30 ml of cooking wine, appropriate amount of chopped green peppers, 2 tablespoons of bean paste, oil pepper 1 tablespoon, and 2 tablespoons of corn flour.

Production steps:

1, sliced beef, soaked in clear water, washed and drained.

2. Put it in a bowl, add salt, cook wine, and grab the raw flour evenly. Then let it stand for 1 hour, and then pour in a tablespoon of oil to catch it evenly.

3. Wash the baby cabbage and cut into pieces.

4. Wash and chop the green pepper, and prepare Pixian bean paste and oil pepper.

5, hot pot bottom oil oil bean paste bursts with red oil.

6. Add boiling water and oil pepper.

7. After the fire boils, pour the baby cabbage into the bowl and then put it into the bowl. After the pot is boiled again, put the beef slices into the bowl and spread them out quickly with chopsticks until the color changes completely. If there is no hot pot, you can rinse beef once.

8. Pour the sliced meat and soup into a large bowl covered with cabbage, and add chopped green peppers on it.

9. Pour the oil into another pot and burn it until it smokes.

10, pour the hot oil into the bowl.