1. Peel the lettuce, wash, and cut into pieces with a hob.
2. Peel the lotus root, wash and cut into thick slices.
3. Wash the tofu skin and cut into diamond-shaped slices.
4. Wash the beef louver and cut into large slices.
5. Add water to the pot, bring to a boil, add lettuce and lotus root, and cook. (The maturity is based on your own preference, but it is still recommended not to cook for too long, otherwise the taste will not be crispy)
6. Add tofu slices, stir, and cook for about 20 seconds. Then remove and drain the water.
7. After the vegetables are taken out, put the beef fennel directly, add a few slices of ginger and cooking wine, cook for about half a minute, remove the beef fennel, and drain the water.
8. Prepare dried chili segments, peppercorns and ginger slices according to your taste. Cut the onion into strips. (Forgot to take it)
9. Wash the wok, dry it, pour in an appropriate amount of oil, add the dried chili section, pepper and ginger slices, and stir-fry on low heat to create a fragrance.
10. Pour in onions and stir-fry evenly.
11. Add appropriate amount of Pixian bean paste and stir-fry well.
12. Turn up the heat, pour in the vegetables, and stir-fry evenly.
13. Add beef louver and stir-fry evenly.
14. Add pepper powder, salt and pepper oil to taste, stir fry evenly, turn off the heat, and remove.
15. Put an appropriate amount of coriander on it.
