Ingredients: beef 4 Liang. Accessories: onion 1. Seasoning: 3 tablespoons of Pixian red bean paste, 0 tablespoons of 65438+ chopped pepper, cooking wine, pepper, soy sauce, raw flour, salt, sugar and oil. Practice: 1, cut beef into small pieces and marinate with cooking wine, pepper and soy sauce 15 minutes. 2. Wash the onion and cut it into small pieces to prepare 3 tablespoons of bean paste and 1 spoon of chopped pepper. Heat an appropriate amount of cooking oil in the pot, saute red bean paste, saute onion, stir-fry beef slowly until it becomes discolored, add chopped pepper, stir-fry evenly, add salt, sugar, cooking wine, light soy sauce (more cooking wine, less salt) and water. Then turn the heat down, mix in a proper amount of thickened juice with corn starch, pour it into the pot, collect the juice from the pot, put it into a fresh-keeping box, naturally cool it, cover it, put it in the refrigerator and put a small spoon without oil and water in the fresh-keeping box, so that it is convenient to take it every time you use beef sauce. After the homemade beef sauce is made, it is used to mix water, make soup with hot and sour powder, make ingredients for cooking and make the finishing touch of soup.