Accessories: bean sprouts, duck blood, lettuce or other vegetables, vermicelli.

Seasoning: 2.5g of light soy sauce, 50g of Pixian bean paste, 5g of Chili oil, 20g of mash juice and wet starch, 2g of refined salt, 5g of dried Chili, 20 pieces of pepper, proper amount of pepper and monosodium glutamate, onion and cooked vegetable oil100g, and 500g of stock.

Specific operation

1. Wash beef and cut it into pieces about 5 cm long, 2.5 cm wide and 0.3 cm thick. Cut tall bamboo shoots into dominoes. Onions are cut into 6 cm long sections. Cut the dried pepper into sections.

2. Put the beef in a bowl, add salt, soy sauce, Pixian bean paste, mash juice and wet starch, mix well and marinate slightly.

3. The wok caught fire and the vegetable oil was heated to 50% heat. Add dried chilli and prickly ash, stir-fry for a few times, then stir-fry onion, bean sprouts and lettuce slices, add broth and duck blood, and cook until the pot is about to boil. Sliced meat slides open, and sliced beef is roasted until it is elastic and shiny. Put it in a bowl and season with salt, monosodium glutamate and pepper.

4, another oil pan hot oil, hot oil poured into the basin can be eaten.

material preparation

Ingredients: lean beef, tripe, lotus root, cabbage, bean sprouts,

Accessories: garlic, oil, salt, chicken powder, starch, ginger slices and pepper granules.

Specific operation

1, chopped garlic cloves; Sliced ginger; Slice lotus root; Wash baby cabbage and bean sprouts and cut them into small pieces; Cut beef into small pieces and marinate with oil, salt, chicken powder and starch for 15 minutes; Wash beef louver and cut into small pieces;

2. Boil the boiling water in a hot pot, and put the baby cabbage, bean sprouts and lotus root slices just prepared into the pot for about 2 minutes (not too long, because the dishes cooked for too long are not crisp enough).

3. Take out the cooked side dishes and put them at the bottom of the bowl for later use; Don't pour hot water into the pot, then add the beef louvers, boil for about 5 minutes (to ensure that the beef louvers are cooked thoroughly), and take them out for later use.

4. put more oil in the big pot (about 3 times more than usual cooking). After the oil is boiled, add ginger slices and pepper granules. After frying, add two spoonfuls of bean paste immediately. Stir-fry a few times, then add a bowl of water. After boiling, put the freshly salted beef into the pot piece by piece with chopsticks. After putting it away, cut it open with chopsticks to avoid adhesion. Then add the freshly cooked beef louver, cover the lid, and turn off the heat for about 2 minutes. Don't cook it for too long, because beef always affects the taste.

5. Cook the cooked beef and pour it into the side dish bowl just prepared.

6. Sprinkle a layer of Chili noodles and a layer of garlic on the cooked beef.

7. After the pot is cleaned, dry the water, boil the oil in the pot (the oil is about 2 times that of the usual cooking), and after cooking for 8-9 minutes, turn off the fire and pour the oil on the cooked beef. A delicious boiled beef is finished.