The method of boiling beef in the home version is as follows:

Ingredients: 3g of beef tenderloin, 3g of Chinese cabbage, 15g of dried pepper, 1g of pepper, half onion, 1g of garlic, 1g of chives and 1 egg white.

Accessories: 5ml of cooking wine, 1g of corn starch, 15g of Pixian bean paste, 1g of salt, 1g of chicken essence, 3ml of edible oil and 5ml of soy sauce.

1. Prepare the ingredients, remove the fascia from the beef as much as possible, and then cut it into pieces with a size of 3cm and a thickness of 2mm. Slice the cabbage with an oblique knife, and tear the cabbage leaves into large pieces by hand. Cut the dried pepper into sections, cut the onion into sections, and mince the garlic for use.

2. Put a spoonful of cooking wine, an egg white and a tablespoon of corn starch into beef, then grab it by hand, then pour a spoonful of cooking oil, and marinate it for 2 minutes.

3. Pour a teaspoon of cooking oil into the pot, then stir-fry the dried peppers and prickly ash in the pot with low heat. Stir-fry until the pepper is ripe, and turn off the heat when the dried Chili is red and bright. Pour pepper and pepper into a bowl, and then crush them for later use.

4. Pour a proper 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. Pour the right amount of soy sauce and hot water into the pot, and then bring it to a boil. Boil the cabbage in a pot for two minutes until it is raw, and then fish it into a big bowl. Put the beef slices into the pot and gently shake the pot. Cook until the beef is spread out piece by piece and the meat turns white.

5. Season with a little salt and chicken essence, and then pour the beef and soup into a big bowl filled with cabbage. Sprinkle pepper and pepper powder on the beef, and then sprinkle a little garlic powder. Pour a little cooking oil into the pot, turn off the heat when the oil burns until it smokes, then pour it on the beef and sprinkle with a little chives to serve.