raw material

500g of beef, 50g of bamboo shoots100g, 50g of garlic seedlings, 5g of dried chili15g, 20g of soy sauce10g, 20g of Shanxian watercress, 0g of fermented glutinous rice juice10g, 2g of salt, 3g of pepper, 75g of clear oil, and cooking wine/0g.

manufacturing process

: 1. Cut beef into pieces about 5 cm long, 3 cm wide and 0.3 cm thick, add salt, bean flour and wake-up sauce and mix well. 2. Cut the lettuce tip into thin slices about 6 cm long. Garlic seedlings are cut into pieces about 4.5 cm long, and Danxian watercress is chopped. 3. Put the wok on the fire, heat the oil, stir-fry the peppers until dark red, take them out and chop them up. The bean sprouts in the pot are great. Stir-fry chopped pepper and bamboo shoots of chrysanthemum for a few times, add fresh soup, add cooking wine, soy sauce and garlic sprouts, and cook until the garlic sprouts are cut off. Pick out the bamboo shoots and garlic seedlings and put them in the nest. 5. Shake the sliced meat into the pot, disperse it when it boils, cook it, cover it on the dish, sprinkle with pepper powder and pepper noodles, and then pour in the boiling oil.

Features: red color and strong taste, hemp, spicy, fresh, tender and spicy.

The answer comes from China Food Network official website.