1. Slice the beef tenderloin, paying attention to the direction and thickness of the cut. After cutting, pat it with the back of a knife to loosen the fibers. (You don’t need to shoot)
2. Mix the chicken powder, cooking wine, and starch thoroughly, and marinate the meat for a while.
3. Wash the bean sprouts and drain the water. Wash the small rapeseed and break the sections
4. Blanch the bean sprouts and small rapeseed and put them in the bottom of a bowl for later use.
5. Slip the marinated beef into the hot oil and remove it for later use. This can shorten the cooking time and make the meat more tender.
6. Heat oil in a pan, fry the Pixian hot sauce, add the green onion, ginger powder, stock (or water), light soy sauce, cooking wine, and salt, and mix thoroughly. The amount of broth depends on the size of the final bowl.
7. Pour the meat slices and cook for a while.
8. Pour the soup with the meat slices into the large bowl where the bean sprouts and small rapeseed have been spread before.
9. Sprinkle a little green onion, dried chili on the surface, and pour hot chili oil and sesame oil on top.
Tips:1. Because the peppercorns are difficult to pick when eating, use sesame oil directly.
2. The taste of fungus is very good, and other ingredients can be added according to personal preference, such as enoki mushrooms and the like. I used dry fungus in a box of "The Beauty of Trust", and the quality is very good.
3. Bean sprouts The mung bean sprouts I use are easier to cook. If it is soybean sprouts or enoki mushrooms, you can fry them in advance, or blanch them until they are eighty mature.
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