1. Cut beef into large slices, add light soy sauce, dark soy sauce, cooking wine, and starch in turn, and then pour in a little cooking oil to prevent sticking together
2. Wash the cabbage and cut into sections, blanch it in boiling water for 3 minutes. PS can mix with your favorite vegetables, such as bean sprouts, rape, etc.
3. Chop green onion, ginger and garlic, and cut pepper into sections
4. Pour an appropriate amount of oil into the pot and slide the beef for 5 to mature at low temperature
5. Pour in the right amount of oil, add all the accessories, green onion, ginger, garlic, bean paste, Chinese pepper, pickled pepper, dried chili
6. Stir-fry red oil at low temperature, add sugar, light soy sauce
7. After sautéing the red oil, add boiling water and boil for 3 minutes, then pour 5 mature beef, and cook for 2 minutes in the soup
8. Spread the cabbage on the bottom, then pour the beef and soup into the container, and put the chili powder, pepper, minced garlic, and chopped green onion on the top one by one.
9. Heat the oil in the pot and pour on it
Tips:The beef must be marinated and then oily, not boiled directly, so that it tastes better.
