1, materials: 250 grams of beef tenderloin, 150 grams of green garlic, 150 grams of cabbage, celery heart 100 grams, 15 grams of dried chili, Pixian 40 grams of bean paste, 200 grams of oil, 15 grams of soy sauce, 1 gram of chicken broth, 10 grams of ginger, garlic 15 grams of water, bean powder, broth, each in moderation.

2, the beef cut into 5 cm long, 3 mm wide slices, into a bowl, with soy sauce, cooking wine flavor, with water bean powder mix well.

3, green garlic, cabbage, celery, clean, respectively, cut into 6.5-centimeter-long segments and pieces.

4, hot oil in the pot under the dry chili, pepper, fried brown-red (do not fry burnt to the degree of excellent incense), fish out chopped fine.

5, the pot of crude oil under the green garlic, cabbage, celery, fried to the raw plate.

6, the pot of oil hot, under the Pixian Douban, fried red, add soup slightly cooked, remove the bean residue, green garlic, cabbage, celery and then into the soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper, salt, ginger, garlic, burn through the flavor, fishing into the deep dish or lotus leaf bowl.

7. Pour the meat into the slightly opened pot of original soup stock.

8, with chopsticks gently scattered, just cooked on the assembly of material poured into the plate or bowl, sprinkled with dried chili peppers, peppercorns, followed by a drizzle of boiling oil, so that there is a thicker spicy flavor.