1. Cut beef tenderloin into thin slices, add egg, a little cooking wine, a little salt, gorgon powder, and marinate well for preparation
2. Soy bean sprouts, boiled in water for later use
3. Put a little oil in the pot, heat up, add dried chilies, soak ginger and sauté
4. Add chili sauce and saute until fragrant
5. Add water and boil
6. Season with salt, slightly saltier than normal dishes
7. Place the soybean sprouts, use chopsticks to scatter them in a circle, and boil the water again
8. Add beef slices, grill it slightly, and submerge it in the water
9. Bring to a boil and turn to low heat and cook for 5-10 minutes
10. At the same time, start a small pot and add sesame oil to heat
11. When you start the pot, you can put some green bamboo shoots, cucumbers, cabbage, etc. on the bottom of the bowl. First, add bean sprouts, then fill in the meat slices, sprinkle the pepper noodles and pepper noodles on the meat slices, and pour the hot sesame oil on it before serving.
Tips:1 If there is no sesame oil in the last step, you can also use salad oil or skim oil
2 Don’t stir the beef hard when it’s just coming out of the pot, it will shake off the glutinous rice flour and cause the beef to be not tender and the soup is sticky.
3 When you start the pot, you can first remove the bean sprouts and place it underneath. When you fish the beef, you can properly remove some of the soup.
4 Chili noodles, pepper noodles, stir well in advance and then sprinkle on top is best
