1. Wash and slice beef, add starch, refined salt, cooking wine and soy sauce and mix well; 2. Wash rape and green garlic and cut into sections; 3. Heat the pot, add dried peppers and prickly ash, stir-fry until crisp, take it out and let it cool; 4. Crushing Zanthoxylum bungeanum and cutting pepper into sections; 5. Slice onion, ginger and garlic; 6. Heat the oil in a wok, add onion, ginger and garlic slices and bean paste, stir-fry, add appropriate amount of water, add refined salt and monosodium glutamate, and boil the green garlic and rapeseed segments; 7. Take out the green garlic and rape and put them into the soup bowl; 8. Put the beef slices into the cooked soup, cook them over high fire until the beef is cooked, pour them into the soup bowl, and sprinkle with pepper segments and pepper powder; 9. Heat the oil in the wok, add dried peppers and pepper granules and stir-fry until fragrant, and pour them into the soup bowl.