250g beef, 250g asparagus, 1/2 red chili pepper, 1/2 green chili pepper, 1 scallion, 1 small piece ginger, pepper to taste.

30g cooking oil, 1 tsp sesame oil, 2 tsp cooking wine, 10 tbsp stock, 1 tsp bean paste, 1 tsp pepper, 1 tsp refined salt, 1/2 tsp monosodium glutamate.

1, put the beef in a pot of water, add washed

part of the onion, ginger, high heat and boil, remove all the blood and water, then remove and shred; use warm water to soak the asparagus soft, clean, shredded; chili peppers clean, shredded.

2, to the pot of oil, after the heat into the bean paste, chili pepper, pepper, stir fry flavor when adding the remaining ginger, green onions, cooking broth to burn the flavor of the dregs of the material removed.

3, then put the shredded beef into the pot, put wine, sesame oil, pepper, salt, monosodium glutamate (MSG), change the fire, beef stewed to seven ripe when adding asparagus, burned into the flavor can be mounted

Instructions: ? Bamboo shoots?200g

Seasonings: Salt 15g Chicken essence 2g Wine 25g MSG 2g Ginger 10g Chili peppers (red, sharp, dry) 15g Bean curd 20g Peppercorns 2g Pepper 2g Fragrance oil 5g Vegetable oil 25g Each moderately

Method of production

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1. Beef ribs into the pot with water, ginger, green onions, on a high fire;

2. remove all the blood and water, and then cut;

3. smoked bamboo shoots with water, wash and remove impurities;

4. pot on the fire, under the oil, bean curd, chili pepper, stir frying until the oil is red and fragrant;

5. add ginger, green onions, mixed with fresh broth and simmering flavor after the scum;

6. beef seasoning, move to a small fire on the burn, when the beef is seventy percent soft to add the smoked bamboo shoots

7. After burning the flavor, it can be served on a plate.

Tips

Burning vegetables, the size of the fire, the amount of soup should be mastered; 2. fire soup dry fast meat is not easy to soft; 3. burn with low fire, soup too much up to the effect of the natural collection of juices, and the soup is not thick also affects the taste of the dish.