Accessories: onion 1 piece, ginger 1 piece, 5 cloves of garlic, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 teaspoon of salt, 1 teaspoon of cooking wine, 1 teaspoon of starch and 65438 chicken essence.

Step 1: Wash and slice beef. Slice onion, ginger and garlic, and cut them for later use.

Step 2: put it into a container, add cooking wine, soy sauce, soy sauce and salt and grab it evenly by hand.

Step 3: Add 1 spoon starch and mix it evenly by hand.

Step 4: Wash the mung bean sprouts and celery and cook them in boiling water. Put it on a plate.

Step 5: beef slices are separated by flying water, and can be taken out after blanching until the color changes. It is easy to cause beef to harden after a long time.

Step 6: Put it on the cooked mung bean sprouts and celery.

Step 7: Heat the wok and drain the oil. Add bean paste and stir-fry red oil. Add onion, ginger and garlic, stir-fry, add water to boil, pour on the sliced meat and sprinkle with pepper.

Step 8: put a proper amount of oil in the pot, heat it and pour it on the pork belly and Chili noodles, and serve. Spicy and delicious boiled beef is ready.

Cooking tips:

Don't wait for the water to boil before putting the beef in the pot. Take it out immediately when it changes color. Meat tends to get old after a long time. The choice of beef should be tenderloin, which is the tender part of beef and the taste is easy to mature. When cutting beef slices, cut against the grain, cut off the grain, marinate with starch, lock the juice of the meat and keep the fresh and tender taste; If egg white is added, the taste will be more tender and smooth. The first choice of edible oil should be rapeseed oil, which is the authentic taste of Sichuan cuisine; The last hot oil pouring cannot be omitted.