1. Cut the meat into large thin slices and beat with a meat hammer to taste better and tender. You can also shoot with the back of a knife
2. Marinate the meat slices, put starch, an egg, and then mix well, put a small spoon of salt about 2 grams
3. Boil the water, blanch the spinach, put it on the bottom of the plate and set aside
4. Prepare chili pepper and chopped green onion, garlic and ginger. Separate the onions and garlic. Cut the pepper into sections. Stir-fry the chili and Chinese pepper in a pot over low heat, and serve
5. Put the bottom oil in the pot, add two tablespoons of Pixian bean paste, then add the green onions and ginger, and sauté until fragrant
6. Add the fried ingredients to hot water, probably a little more in your vegetable container, because it will volatilize in a while
7. The marinated meat slices under one slice, cook until the slices change color, just cook for another minute or two, it will get old too long
8. Take out the meat slices and place them on the spinach, then pour the soup in
9. Sprinkle with chili noodles, chili and Chinese pepper, minced garlic and chives on top
10. Boil a small amount of hot oil in a pot, then pour it on the chili noodles, pepper and minced garlic to stimulate the aroma, and you can serve it
