1. Slice the meat and marinate for a while with cooking wine, salt and cornstarch.
2. Heat oil in a wok, pour in pepper and chili, set aside.
3. After the oil is hot, add Pixian bean paste and stir fry to get the red oil.
4. After sautéing the red oil, add an appropriate amount of water.
5. Put the small rapeseed in the pot after boiling water.
6. Remove after cooking.
7. After opening it again, add the skin of the meat.
8. Pour the meat slices into the small rapeseed along with the soup and meat, smash the peppercorns just now, put them in the meat, and put minced garlic.
9. I don’t think it’s spicy enough, so I added a chili segment, which is already fried!
10. The last step is to pour in hot oil.
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