1, seasoning recipe: 20 grams of bean paste, 6ml of cooking wine, 2 sections of green onion, 2 sections of ginger, 5 grams of minced garlic, 5 grams of minced ginger, 1 egg white, 6 grams of mace, 2 ml of soda, 6 grams of two thorns of chili pepper, monosodium glutamate, salt, pepper in moderation, 10 grams of lard, 20 grams of sweet potato starch, 20 grams of canola oil, 300 ml of broth.

2, the beef is cleaned first, and then Cut into thin slices of about 0.2-0.25 cm and set aside.

3, onion segment, ginger soak in 15ml warm water for 10 minutes, then pour the onion and ginger water, cooking wine, soda into the cut beef slices, mix well.

4, and then add the egg white, cooking oil, clockwise stirring for 5 minutes, and finally add the appropriate amount of water starch, stir well to standby.

5, the bottom of the pan into the appropriate amount of cooking oil, burned to 5 into the heat, the chili pepper, pepper sautéed and fried dry, and then get up the pan, into the cutting board, patted into a small crushed standby, which is made into a knife mouth pepper.

6, the bottom of the pot and then put the right amount of lard and canola oil, burned to 6 into the heat, put the bean paste, ginger, garlic stir-fried, and then add the right amount of cutlery chili pepper, stir fry for 40 seconds over low heat, and finally add the stock, boil over high heat, add salt, pepper, chicken essence for seasoning.

7, add the beef slices, cook over high heat, stir slowly, and finally point the appropriate amount of cornstarch to start the pot.

8, sprinkled with the appropriate amount of knife mouth chili, scallions, coriander, dried chili a few grains on the plate, pour the appropriate amount of hot oil can be served.