1. Half a cabbage, about as much as the picture.
2. After cutting, let it stand and pour the bleeding.
3. The seasoning used is from a good family, and there is a bag of bacon bag seasoning and dry bag in it.
4. Put in the bacon, 3g salt, 5 teaspoons of cooking wine, and then start to grab the meat.
5. After catching even the meat, let it stand for five minutes to allow the flavor to penetrate into the beef.
6. Blanch the cabbage until it collapses, usually in five minutes.
7. Scoop out the cabbage for the bottom of the dish.
8. Blanch the beef to change its color.
9. spare.
10. Heat the pot on a low heat for 2 minutes. There must be no water in the pot. When the pot is just hot, put 30 peppercorns in the pot. Shake the pot constantly to let the peppercorns heat evenly until the peppercorns become crispy and darker, usually 3 minutes. To crush the pepper, I usually use a rolling pin.
11. As shown in the figure.
12. 5 teaspoons of vegetable oil, heat well.
13. Fried ingredients. Put the seasoning bag when the oil is just hot, until the seasoning changes color, don't take too long, otherwise it will be mushy.
14. After the seasoning is cooked, add 800ml of water, and then add 2g of salt.
15. A bundle of fans, hot fans until the fans collapse.
16. Put in the beef that has just been blanched, it doesn't take too long, because the beef is already hot.
17. Pour into the large bowl where the bottom of the vegetable was placed before.
18. Add 3 teaspoons of vegetable oil, heat the oil on a low heat, and turn off the heat when the oil is hot.
19. Put in the crushed pepper first, put it in the middle into a small pinch, and then put the dry material bag, also in the middle.
20. Splash the hot oil on the dry ingredients, all the dry ingredients must be poured on, otherwise the dry ingredients will be more raw.
21. Children's shoes that don't like coriander can be left alone, and those who like green onions can also sprinkle some green onions to enhance the flavor.
