1. Cut beef into thin slices against the texture, mince ginger and garlic.
2. Add ginger minced garlic, starch, bean paste, green pepper oil, light soy sauce, and sesame oil.
3. Add a little bit of water to the seasoning and mix it up. Marinate for 20 minutes.
4. Bring the water to a boil and put the salt. The side dishes are boiled and removed and placed on the bottom of the bowl. (You can add side dishes according to your preference)
5. Add the chicken essence to the soup of the side dishes. I added salt before, so I don’t need to add it if it tastes right. (There are chicken essence plus chicken essence, or it can be replaced with MSG, thick soup treasure, and broth for better taste)
6. Turn off the low heat, disperse the beef and gently put it into the water. Turn off the heat immediately until it becomes discolored. (This step is the key to tenderness. Be sure not to boil the water to put the meat, it is easy to grow old. After the meat is all set, turn on a high fire and let the water boil. If the water was very hot before, you can add a little cold water)
7. After the meat is cooked, put it in a bowl with the soup, and sprinkle with pepper noodles and chili noodles. Heat oil in the pan. Spicy noodles. It's finished.
8. Sprinkle with chopped green onion or coriander at the end. (If you add chopped green onion, you can add it before splashing the oil, it will have a more onion fragrance. I just took a few leaves to fill up if I didn’t have anything)
