1. Wash and slice the beef, pour into a small bowl of water starch (mix 3 tablespoons of starch, 3 tablespoons of water, add appropriate amount of salt, and marinate for 15 minutes).
2. Wash the bean sprouts and cabbage and cut the cabbage into strips. Bring to a boil with water, add soybean sprouts, cabbage strips, blanch for 3 minutes, remove filtered water, and spread on the bottom of a bowl.
3. First spread the soybean sprouts and then spread the cabbage leaves. Lay it aside for later use.
4. Heat the oil until it is half hot, sauté the shallots, ginger, and minced garlic, then dry the chili, pepper, and bean paste, and fry until the oil turns red. Put an appropriate amount of water, pour in 3 tablespoons of light soy sauce, and a tablespoon of salt to boil the soup.
5. (The taste is heavier like mine, you can also add a proper amount of hot pot bottom material to cook together), prepare a small bowl of water starch to thicken the gorgon. Serve after collecting the juice.
6. After the water is boiled, add the marinated beef and cook for 5 minutes until the meat is cooked. Pour it into a bowl.
7. Heat oil in another pot, add appropriate amount of dried chili, white pepper, pepper and chopped green onion and stir-fry until slightly smoked in the pot (you can also put the hot pot bottom material to fry), and immediately pour it into a bowl with a fragrant and spicy water The beef is cooked!
