Required ingredients

Appropriate amount of shredded ginger, one onion knot, one beef tenderloin, salt, one spoonful of bean paste, pepper, pepper powder, Chili powder, red oil, soy sauce, steamed meat powder and side dishes.

Practice steps

1. If you don't like Jiang Mo, cut a little shredded ginger in advance, add onion knots and water, and soak for a while to make the onion Jiang Shui.

2. To make steamed beef with flour, I chose beef tenderloin, which is directly cut into thin slices or strips. Beef tenderloin is tender, smooth and slightly fat, which is not firewood when steamed and tastes better.

3. After cutting the sirloin, soak it in clear water for a while, then drain the water, then add salt and onion Jiang Shui, grab it by hand, and add onion Jiang Shui several times while grabbing it, so that the beef can fully absorb the water.

4, the pot is hot, put a spoonful of bean paste, stir-fry red oil, and the fried bean paste has a stronger fragrance and is delicious when steamed. Add pepper, pepper powder, Chili powder, red oil, and finally add a little soy sauce to color and grab it again. 5. Then pour into steamed meat powder. I have five flavors here, or I can make them myself. If it's dry after grabbing, add a little onion Jiang Shui and grab it in a wet state.

6. Prepare a large bowl, brush oil at the bottom to prevent adhesion, add beef, leave space in the middle, and put some potatoes, sweet potatoes and taro you like. Try to make it into a flat surface, then put it in a pressure cooker, steam it for 30 minutes after SAIC, and take it out of the pot after 30 minutes. Buckle a plate on the bowl, then turn it upside down, and the delicious steamed spicy beef is ready.