1. Wash beef tenderloin, cut it into large pieces against the grain, wash away blood water again to squeeze out water, add soy sauce, cooking wine, salt and pepper, stir well, then add starch water, stir well and marinate for 20 minutes.

2. Peel the lettuce and cut it into hob blocks or slices for later use.

3. Wash bean sprouts for later use

4. Seasoning and preparation: chopped onion, minced garlic, Jiang Mo, chopped green onion, chopped coriander, bean paste, Chili powder, pepper powder, salt, soy sauce, chicken essence, starch and sesame.

5. Heat the oil in the pot, add pepper, bean paste, ginger, garlic, onion and Chili powder, stir-fry until red oil is produced, then add cooking wine and stir-fry for a while, add lettuce, salt and soy sauce after the water boils, add bean sprouts for five minutes, continue to cook for two minutes, then take the lettuce and bean sprouts out and put them at the bottom of the bowl, put the chicken essence into the pot soup and mix well, and then simmer quickly. After all the color changes, gently push the beef a few times to make it heated evenly, then add starch and water to thicken it, pour the beef and soup into a bowl filled with lettuce and bean sprouts, sprinkle minced garlic, chopped green onion, pepper powder, Chili powder and sesame seeds in turn, then add oil to the pot, and finally add coriander.