1 handful of dried chili pepper or 500g of fresh chili pepper

1-2 heads of garlic

1000g of quail's egg

Seafood soy sauce

Vegetable oil

Beef tenderloin (your favorite part) 1000g

Basic soup base: ? of a white radish, ? of a carrot, 1 head of garlic (peeled), 1 onion, 4-5 slices of ginger. head, 1 large onion, 1 onion, ginger 4-5 pieces

Practice

1, beef soak 3-5 hours, in the middle of the diligent change of water to remove the blood.

2, water + beef (cut large pieces) + soup base simmering, open the pot of slow cooking for 1 hour.

3, fish out the beef (according to personal taste like soft and then boiled) blocks or cut thick slices.

4, the soup base cooled to remove floating oil, fish out the soup base after the remaining soup, when the cold noodle soup base or when the soup used in beef persimmon soup what are very good.

5, dried chili bubble 2 hours, squeeze dry standby.

6, garlic peeled spare.

7, quail eggs boiled and peeled spare.

8, open the pan into the chili pepper stir fry, + beef pieces stir fry a few times.

9, add seafood soy sauce, quail eggs, garlic, turn off the heat and stir fry, cool.

Tips

1, garlic just remove the spicy flavor.

2, so put the garlic and quail eggs and turn off the heat, use the residual heat to cook the garlic can be.