1. Set aside shredded pepper.
2. Shred the Chaotian pepper, shredded ginger, and diced pepper.
3. Pixian Doubanjiang spare.
4. Cooking wine, a pinch of salt, sweet potato powder, light pepper soy sauce, 1 egg marinated for flavor and set aside.
5. Stir-fry the peppercorns in a hot pan with cold oil and fragrant. It will become bitter after a long time of frying, so the fire should be lowered for easy operation.
6. You can add beef slices or shredded beef, and stir fry quickly. Try to put it in the oil when adding the watercress, sauté the fragrant and taste it into red oil.
7. Then add Chaotian peppers, ginger shreds and sharp shredded peppers. Stir fry over high heat. I don’t like to eat MSG chicken essence, so I don’t let it go. My body is important. Many of them are scared of adding pigment.
8. After frying, the meat is tender and tasty. Bang Bang dripping.
