Ingredients: rice flour 1 bowl

Accessories: 6 eggs | sirloin 1000g, peanuts.

Seasoning; Salt 1 spoon, soy sauce 1 spoon, 7 slices of ginger, 4 cloves of garlic, 2 tablespoons of cinnamon, cooking wine 1 spoon, 3 slices of fragrant leaves, 5 red peppers, 2 slices of lettuce, 2 parsley, Chili oil 1 spoon, vegetable oil/kloc.

1. First soak the brisket in warm water for two hours, and change the water twice in the middle; After soaking, cut into small pieces and blanch in cold water to remove blood; Rinse the floating foam with running water after taking it out, and drain the water for later use.

2. Prepare dried red pepper, cinnamon, garlic and other materials; Heat the hot oil in the pot (twice the usual amount of cooking) to 80% heat, and stir-fry the brisket.

3. Stir fry until the breast meat changes color (the time can be slightly longer); Scoop out excess oil with a spoon; Add dried red pepper, garlic and cinnamon and stir fry together.

4. put a little oil; Then add soy sauce and stir-fry evenly; Add enough water at a time (no breast meat at all).

5. After the fire is boiled, move it to a pressure cooker, steam it and stew it for 20 minutes; Boil the eggs and shell them.

6. Add eggs; Season with salt and stew for five or six minutes. Prepare rice noodles.

7. Prepare lettuce, coriander, peanuts and Chili oil in rice noodles; Cook the rice noodles in a pot, take them out and put them in a bowl (blanch the lettuce when cooking the rice noodles).

8. Pour in the reheated braised beef brisket, and add eggs, peanuts, lettuce, coriander and Chili oil.