2. Try to remove the fascia of beef, and then cut it into pieces 3 cm in size and 2 mm in thickness. Cut the cabbage with a diagonal knife and tear the cabbage leaves into large pieces by hand. Cut dried Chili, onion and garlic.
3. Put a spoonful of cooking wine, an egg white and a spoonful of corn starch into the beef, then grab it evenly with your hands, then pour a spoonful of cooking oil and marinate for 20 minutes.
4. Pour a spoonful of cooking oil into the pan, and then stir-fry the dried peppers and prickly ash in the pan with low heat. Stir-fry until the peppers are ripe and the dried peppers are bright red. Turn off the heat.
5. Pour pepper and pepper into a bowl and crush them for later use.
6. Pour the right amount of cooking oil into the pot. When the oil is hot, add a tablespoon of Pixian bean paste and onion and stir-fry the red oil.
7. Pour the right amount of soy sauce and hot water into the pot and bring it to a boil.
8. Cook the cabbage in the pot for two minutes until it breaks, then take it out and put it in a big bowl.
9. Put the beef slices into the pot and gently shake the pot.
10, cook until the beef is spread out piece by piece and the meat turns white.
1 1. Season with a little salt and chicken essence, then pour the beef and soup into a large bowl filled with cabbage.
12. Sprinkle pepper and pepper powder on beef and a little garlic powder.
13, pour a little cooking oil into the pot, turn off the fire when the oil burns to smoke, and then pour it on the beef.
14, sprinkle with a little chives and serve.