1. Wash fresh loin willow and set aside.
2. Wash Ji Zhen Mushroom and set aside.
3. Wash the lettuce and greens.
4. Cut the head of lettuce into strips and cut the leaves into sections.
5. Cut celery into small pieces.
6. Cut the beef into thin slices.
7. Add oyster sauce, light soy sauce, cooking wine, sesame oil and vegetable oil.
8. Stir well with chopsticks.
9. Slice garlic and ginger.
10. Prepare chili powder.
11. Heat oil in a pot, add bean paste and saute until fragrant. (Medium and small fire)
12. Add garlic slices and ginger slices, stir fry and add peppercorns until fragrant.
13. Pour in an appropriate amount of boiling water. (About one liter) Add a little salt.
14. After the fire is boiled, add Jizhen mushrooms. (Because it is not easy to be familiar)
15. When cooking Jizhen mushrooms, put the oyster sauce soy sauce sesame oil into the beef, stir well, and then add starch.
16. Add a little water to mix the starch and sizing the beef.
17. Put the head of lettuce into the pot and cook.
18. Put the lettuce leaves in about half a minute.
19. After cooking for half a minute, put it out with a slotted spoon and spread on the bottom of the bowl.
20. Continue the high heat, put the beef slices in the water one by one, do not stir (so as not to paste the pan), and then use the spatula to gently push the meat slices.
21. Add chicken bouillon, white pepper powder, and pepper powder to remove the meat slices. (It takes about one minute from the time the meat slices enter the pot to the time they exit the pot)
22. Pour the soup, sprinkle with chopped green onion and chili powder.
23. Heat the oil in another pot and pour it on the chili powder.
Tips:The salty taste of Doubanjiang is very strong, so less salt is added to the soup.
If you like spicy food, add more chili powder. If you don't like mochi, you can ignore the peppercorns and pepper powder.
