1. Wash and slice 1 kg of beef tenderloin, pour in a small bowl of water starch (mix 3 tablespoons of starch and 3 tablespoons of water), add appropriate amount of salt, and marinate for 15 minutes.
2. Wash the soybean sprouts and pinch the tail, peel and slice the lettuce, wash and cut into shreds. Boil water from a pot, add soybean sprouts, shredded leaves, and lettuce slices to simmer for 2 minutes until broken, remove the filtered water, and spread on the bottom of the bowl.
3. In another oil pan, heat to 50 minutes hot, sauté the minced ginger and garlic, scallion, 100g de-seed dried chili, 35g peppercorns, 2 tablespoons of Pixian bean paste, and fry until the oil turns red.
4. Pour in the broth and all the ingredients, boil over high heat, add the marinated beef slices, add 3 tablespoons of light soy sauce, 2 tablespoons of chili oil, and cook for 5 minutes until the meat is cooked.
5. Add 1 tablespoon of salt and a small bowl of water starch to thicken the gorgon. After collecting the juice, serve it on a plate. Sprinkle 15g peppercorns, appropriate amount of chili noodles, white pepper and chopped green onions and garlic. Heat the oil in the pan until it slightly smokes, then pour it into the bowl immediately Medium, boiled beef is finished!
