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1. The finished product, come to a bowl in winter, and my heart is warm.
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2. Scallions, ginger, garlic, dried chilies, and peppercorns are ready.
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3. The beef is sliced against the grain, and marinated for half an hour with cooking wine, cornstarch, an egg, light soy sauce, dark soy sauce, pepper, and salt for half an hour.
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4. Then wash the bean sprouts and Chinese cabbage, drain the water and set aside.
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5. Heat up a frying pan for six to mature, pour in corn oil, stir-fry bean sprouts and Chinese cabbage and set aside.
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6. Bring to a boil, pour in corn oil, stir-fry bean paste, chili powder, green onion, ginger, garlic and dried chili on high heat.
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7. Pour in an appropriate amount of water, bring to a boil, and remove the chili (if you like spicy food, you don't need to remove the chili).
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8. Pour the beef quickly, stir with chopsticks, for a minute and a half.
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9. Pour the soup and beef slices on top of the bean sprouts, and sprinkle chopped green onion, garlic, pepper and dried chili on the surface of the beef.
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10. Boil in a frying pan until it is six mature, add appropriate amount of oil and saute until fragrant, and then pour it on top of the beef slices.
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11. Finished product.
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