1. Cut the beef into even slices and put it in a bowl. Add salt, ginger, soy sauce, cooking wine, pepper, and finally add water starch, mix thoroughly and marinate for more than 20 minutes.
2. While the beef is marinating, add water to the pot to boil, and blanch the enoki mushrooms until they are broken.
3. After removing the drained water, place it on the bottom of the bowl and set aside.
4. Add oil to the pot and heat until it is ripe. Add the bean paste and sauté slowly over low heat until fragrant.
5. Add cooking wine and minced garlic, add water after cooking. Add light soy sauce and sugar.
6. After the fire is boiled, put the marinated beef slices down in the red oil soup and cook. Hook thin gorgon before serving.
7. Put it together with the soup into a bowl filled with enoki mushrooms. Then evenly sprinkle: dried chili, chili powder, pepper powder, garlic seeds, chopped green onions. Just boil an appropriate amount of hot oil and pour it on.
Tips:1. Cut the beef as thin as possible so that it will be cooked as soon as it is boiled, and the meat slices will be more delicious.
2. The bean paste itself is more salty. If the taste is right, no need to add salt later.
3. I use enoki mushrooms, which can be made according to my taste, and some green leafy vegetables are also ok.
4. Water starch can be adjusted with corn starch or cornstarch.
5. My ingredients are all a little or a few, because this is determined according to personal taste, there is no quantitative.
