1. Slice the beef tenderloin, add an egg white, starch, and cooking wine (white wine can also be used), mix well, and set aside for later use. Use three leaves of lettuce, wash and spread on the bottom of the pot.
2. Dried chili, sliced garlic and ginger
3. Heat the pan and pour the oil. Add the ingredients (half of the dried chili, and the other half last), fry until fragrant, add the bean paste, stir-fry, add water, and bring to a boil.
4. Put the marinated beef piece by piece into boiling water and cook. Add a little raw extract to taste, add a little salt to taste. After the meat is cooked, pour the meat and soup together in a basin covered with lettuce. Put the remaining half of the dried chili on top, heat the oil in a pan, pour it on the dried chili, and mix well before eating.
