Main ingredients

Beef and bean tendons

Ginger and Sichuan peppercorns

Doubanjiang cooking wine or rice wine

Star anise, Grass fruits, bay leaves and other aniseed dried chilies

Rapeseed oil

Steps of making beef with bean paste

1. Cut the beef into cubes and slice the ginger. , simmer the beef once or twice until the blood is gone, pour it out, and let it dry. Soak the bean tendons thoroughly and cut them into short pieces

2. Heat the oil, you can add more oil, add a pinch of old ginger, add the beef and stir-fry, take out a pinch of old ginger and add the ginger slices , then add the beef, stir-fry constantly to avoid sticking to the pan, until the beef becomes darker, add Sichuan peppercorns, stir-fry, the color becomes darker, add dried chili pepper, stir-fry, the color becomes darker, add aniseed, stir-fry, the color The changes are deeper and appear as shown in the figure.

3. Wash the pot and shovel to see if there is a lot of beef oil. Add rapeseed oil as appropriate. Add the oil after it is cooked. After heating the oil, add the bean paste and fry until golden brown. , add ginger slices, stir-fry, add beef, stir-fry, until fragrant and the color becomes darker, add rice wine, continue to stir-fry, until a rich aroma comes out.

4. Add an appropriate amount of water, chicken essence, salt, bring to a boil, and simmer until the beef is soft. Add bean tendons, bring to a boil over high heat, and simmer for about 20 minutes, and you are ready to eat!

Tips