Ingredients: beef roll, dried pepper, pepper, lettuce, mung bean sprouts, Flammulina velutipes, vegetable oil and red bean paste.

Production process:

Put a few dried peppers and a pinch of pepper into a wok, bake with low fire, pound the dried peppers and pepper into powder, and then stir a certain amount of pepper powder into it; Blanch lettuce, mung bean sprouts and Flammulina velutipes and put them at the bottom of the bowl; Add cold oil to the hot pot, after the oil temperature rises, add two tablespoons of red oil bean paste and stir-fry for a few times, then add ginger powder to stir-fry, and then add onion segments to stir-fry for fragrance; Boil the beef roll in boiling water, then put it on the vegetables, pour the soup into a bowl, and then put the pounded pepper, pepper powder and garlic powder, pepper and pepper on the beef roll; Start another wok, add oil three times as much as usual cooking, add a pinch of pepper when the oil temperature is slightly hot, turn off the heat when the pepper changes color and is accompanied by fragrance, pour hot oil into the vegetable bowl, and put some coriander on it.