1

Beef washed, patted loose with the back of the knife, sliced, add the appropriate amount of soy sauce, cooking wine, water starch marinade for 10 minutes.

2

Pixian bean paste chopped with a knife, garlic and ginger sliced and spare, bean sprouts washed, cabbage cut large pieces of celery cut into pieces and spare.

3

Bean sprouts washed, cabbage cut large pieces, celery cut section spare.

4

Pour vegetable oil in the pot to heat, stir fry red Pixian bean paste.

5

Add the stock and cook for a while.

6

Lower into the bean sprouts, cabbage slices, celery section.

7

Add soy sauce, chicken essence, cooking wine, pepper, salt, ginger and garlic slices and cook through.

8

Pour the sliced meat into the soup pot and use chopsticks to disperse.

9

Turn off the heat as soon as the meat is browned.

10

Pour the cooked beef with soup and vegetables into a container and sprinkle with dried chili powder and pepper powder.

11

Finally drizzle in the hot oil to serve.