1. The main materials are ready;
2. Beef slices into thin slices of equal size, mince ginger and garlic, wash celery and lettuce, cut into sections and drain for later use; (Dried chili, minced garlic sprouts, minced green onions for final use)
3. Put the sliced beef into a bowl, add salt, ginger, soy sauce, cooking wine, pepper, and finally add water and starch, mix thoroughly and marinate for 20 minutes;
4. While the beef is marinating, add water to the pot to boil, and blanch the cut vegetables until they are broken;
5. Drain and put it in the bottom of the bowl for later use;
6. Put the oil in the wok and heat until 70% hot, and slowly fry the Xiapi County Doubanjiang over medium heat until fragrant and fragrant;
7. Add cooking wine and some minced garlic, stir well, add water, add 1 tablespoon of light salt soy sauce and 2 teaspoons of sugar to boil;
8. Then blanch the marinated meat piece by piece in the red oil soup; before out of the pot, thicken the thick gorgon, and even put the soup in a bowl filled with vegetables;
9. Then evenly sprinkle the dried chili, the remaining minced garlic, chopped green garlic, chopped green onion, chili powder, and pepper powder, heat up a proper amount of oil, and pour on it.
Tips:1. The Juancheng brand of Pixian Doubanjiang is recommended, because Doubanjiang itself has a strong salty taste. It is recommended to decide whether to add salt according to personal taste;
2. You can choose your favorite vegetables to make the base according to your personal taste.
