1. Wash the sirloin with blood.
2. Cut into nail-sized dices.
3. Bring an appropriate amount of water to a boil, put the sirloin in the pot, and pour an appropriate amount of cooking wine.
4. Boil twice.
5. Remove the warm water and wash the blood foam.
6. Put an appropriate amount of water in a boiling pot, add the blanched sirloin, an appropriate amount of salt, bay leaves, star anise, and green onions.
7. Bring to a boil on high fire.
8. Simmer for an hour and a half on medium and low heat.
9. Remove the sirloin and save the broth for later use.
10. Heat an appropriate amount of oil in a pot, sauté ginger garlic, dried red pepper, and peppercorns until fragrant.
11. Add the sirloin, stir fry a few times, and scoop 2 tablespoons of the broth of the sirloin.
12. Stir-fry some Pixian bean paste and spicy butter hot pot base for color.
13. Appropriate light soy sauce, seasoning with chicken essence, stir well and turn off the heat to serve.
14. Finished product.
15. Finished product.
