1. Wash beef tenderloin and cut into thin slices, the thinner the better.
2. Remove the roots of the bean sprouts, wash them, remove the skin of the lettuce, clean and cut into thin slices, and cut the lettuce leaves into sections.
3. Wash the green onion and cut into sections, peel the ginger, wash and slice, peel the garlic, wash and pat flat, clean and cut the dried chili, rinse the pepper and bay leaves, wash and cut the coriander, and forget the coriander.
4. Put the cut beef into a bowl, beat an egg white, add a spoon of cooking oil, 10g cooking wine, 20g light soy sauce, 35g sweet potato starch, stir well, and marinate for 20 minutes.
5. Put half a pot of water in a pot to boil, add a spoonful of oil, a spoonful of salt and mix thoroughly, add lettuce and lettuce leaves and blanch until cooked, blanch it well, drain the water, and pour it into a bowl.
6. Then add the bean sprouts and blanch them. After blanching, pick them up and pour them on top of the lettuce.
7. Heat the pan with cold oil, add half of the dried chili and half of the Chinese pepper, garlic, green onion, sliced ginger, and bay leaves to fry for a fragrance, and then add the Pixian bean paste and fry the red oil.
8. Pour in 1000ml of water and bring to a boil, boil for 3 minutes.
9. Scoop up the spices, discard them, add some salt and mix thoroughly.
10. Add the marinated beef and blanch it.
11. After the beef is blanched, pour the soup and meat on top of the side dishes.
12. Restart the frying pan, add an appropriate amount of oil to heat, and fry the remaining dried chilies and peppercorns until fragrant.
13. Pour all the chili and oil onto the beef, add coriander and green onion leaves and start eating.
14. Figure two of the finished product.
15. Figure three of the finished product.
Tips:Add some oil when marinating the beef so that the marinated beef is tender and smooth.
