Method 1

Ingredients preparation: 370g lean beef, 75g rice, 50g vegetable oil, 30g soy sauce, 3g each pepper and pepper, 2g chili powder, green onion 8 grams each of ginger and ginger, 13 grams of cooking wine, 30 grams of bean paste, 5 grams of Sichuan black beans, and a little coriander.

Preparation steps

1. Fry the rice until yellow and grind it into coarse powder. Cut green onions into finely chopped green onions. Chop the tempeh into fine pieces. Mash the ginger, wash and chop with a little soaked coriander.

2. Cut the beef into thin slices (4 cm long and 2.5 cm wide) and mix well with oil, soy sauce, ginger water, tempeh, bean paste, pepper, rice flour, etc., put it into a bowl and steam it on the drawer When cooked, remove from the pan and sprinkle with chopped green onion. Use a small dish to hold coriander, Sichuan peppercorns, and pepper and serve.

Method 2

Ingredients preparation: yellow beef fermented glutinous rice juice, soy sauce, two rice flour, ginger (rice flour, glutinous rice flour), Pixian watercress, chili powder, Sichuan pepper powder, garlic paste, coriander, lettuce oil, chopped green onion.

Preparation steps

1. Remove the tendons from the beef and cut it into 5 cm long, 3 cm wide and 0.3 cm thick slices across the meat grain, put them into a basin and put them into the pot. County Douban (chop into fine pieces), soy sauce, lettuce oil, sour juice, ginger, and two rice noodles, mix well. Divide into 10 portions and put them into a 10-compartment bamboo steamer. Steam over high heat (steam for about 30 minutes for tender meat, 60 minutes for older meat with lots of tendons), then remove the basket from the mouth of the pot.

2. When serving, place a plate under the cage, add chili powder, Sichuan pepper powder, chopped green onion, minced garlic, and coriander to the beef and mix well.