Preparation materials: 5g of beef tendon, 2g of baby cabbage, 5g of oil, 4g of salt, 3ml of cooking wine, appropriate amount of chopped green pepper, 2 tablespoons of bean paste, 1 tablespoon of oil pepper and 2 tablespoons of cornmeal

Production steps:

1. Slice beef, soak it in clear water, then wash and drain

2. Grasp the raw flour evenly, then let it stand for 1 hour, and then pour in a spoonful of oil to catch it evenly

3. Wash the baby cabbage and cut it into pieces

4. Wash the green peppers and chop them to prepare Pixian bean paste and oil pepper

5. Pour the oil into the hot pot and the bean paste will burst into red oil

6. Add boiling water and oil pepper

7. Boil the baby cabbage with high fire and then add it. If there is no hot pot, you can rinse the beef at one time

8. Pour the meat slices and soup together into a big bowl with Chinese cabbage, add chopped green pepper on it

9. Pour oil into another pot and burn it until it is smoky

1. Pour hot oil into the bowl.