1.

Slice beef and add ginger powder and starch.

2.

Then add salt, cooking wine and egg white, grab them evenly and marinate for more than two hours.

3.

When pickling is about to be fried, slowly add water and stir evenly, blanch the rape in boiling water in the pot, remove it and spread it at the bottom of the pot.

4.

Blanch the washed bean sprouts with boiling water, take them out and spread them on rape, and chop the bean paste for later use.

5.

Slice ginger and garlic separately, pour olive oil into the hot pot, add pepper and stir-fry until fragrant.

6.

Add ginger and garlic, stir-fry, add bean paste and stir-fry, add boiling water, add salt and sugar to taste.

7.

After boiling, add beef slices, spread them out with chopsticks, cook until the color changes, remove the floating foam on the surface, put them on bean sprouts, and then pour the soup.

8.

Spread a layer of coriander leaves on the surface, pour olive oil into another pot to heat, pour chopped red pepper and stir-fry red oil, and pour it on the surface.