We need to cut the beef into strips and cook it in cold water until it changes color. This step is called blanching. During cooking, beef is diluted by a layer of white foam. We skim off the white foam, then take it out, wash off the impurities and put it aside. The discolored beef is basically 80% cooked, so it doesn't need to be cooked for too long, because it needs to be stir-fried later.
Pour the oil into the pot, add the bean paste to stir-fry the red oil after the oil is hot, then add the dried pepper, ginger slices, onion, chopped green onion and star anise to stir-fry the fragrance, then add the beef tenderloin and stir-fry a few times quickly, put the braised sauce, salt, cooking wine and vinegar into the pot, and add the clear water after stir-frying. The amount of clear water must not be directly added to beef, so as not to harden the meat quality of beef. After the fire boils, simmer for half an hour. You can put two hawthorns in it, which can help beef to get rid of fishy smell and make beef softer and rotten.
After half an hour, the soup was basically dry. Add pepper and green pepper blocks before taking out the pot, and take out the pot directly after pausing. This dish is fragrant and spicy, and it is very popular with young people. Pay attention to the heat when making, and try not to stew beef with high fire, which will make the meat quality of beef dull, and only beef stewed slowly with low fire will be more fresh and delicious. According to different regions, materials can be increased or decreased, such as adding more peppers or not.