1. First, we prepare 500 grams of beef, cut it evenly into thin slices, and cut it against the texture of beef, so that the tendons can be cut off and the taste is more gluten-free. Put the beef in clear water, grab the bleeding water, take it out, squeeze out the water, and put it in a basin for pickling.

2. Add 2g of salt, 2g of pepper, cooking wine 10g to remove fishy smell, soy sauce 10g, soy sauce 3g to color, grab and stir until the beef absorbs all the juice, add a little water starch to grab and stir, add vegetable oil 10g, and grab and stir evenly for later use. Vegetable oil can lock the moisture in beef and prevent adhesion.

Because there is no tofu, we will use 200 grams of tofu to break it, not tofu. One onion is cut into horseshoe slices, one ginger is cut into thin slices, a few garlic are broken up and cut into minced garlic, and several onions are cut into chopped green onion and minced garlic and put together for later use.

4. Start making knife-edge peppers. Burn oil in the pot. When the oil temperature reaches 50%, turn to low heat, put a handful of dried peppers and a handful of green peppers, and stir-fry the water inside, and the peppers and peppers will turn brown. After the texture becomes brittle, quickly take it out of the pot and cool it. After cooling, the pepper and pepper become fragrant and crisp, and the knife-edge pepper is made after being crushed with a knife.

5. Boil water in the pot. When the water boils slightly, turn down the heat. Put the beef slices into the pot in turn, gently shake the wok to prevent the beef from sticking to the bottom of the pot, and slowly boil the blood in the beef. After the water is boiled, remove the floating foam from the pot. After the beef is served, pour it out and control the water for later use.

6. Heat the oil in the pot, sprinkle a little green pepper and a handful of dried peppers, pour in the minced onion and ginger, and it will explode. Add 10g bean paste and 30g chafing dish bottom material, and quickly stir-fry the sauce into red oil to enhance the bottom taste.

7. Pour a proper amount of water into the pot and start seasoning after the water boils. Add 10g cooking wine, 10g soy sauce, 3g soy sauce, 1g chicken powder, a little fresh sugar and 1g pepper, stir well and cook for 2 minutes.

After 8.2 minutes, clean the auxiliary materials in the pot, pour in the prepared bean curd, and cook for 3 minutes, so that the bean curd can absorb the soup and taste. After 3 minutes, remove the tofu brain and put it at the bottom of the pot.

9. Boil the soup in the pot again, pour the beef with good water control into the pot, cook it for 20 seconds on low heat, remove it and put it into bean curd, pour the cooked beef into the soup, and sprinkle with chopped pepper and onion and garlic.

Sprinkle a little white sesame seeds and pour in hot oil heated to 70%, and the fragrance will come out instantly. The table will be fragrant, the beef will be golden in color, the soup will be ruddy and shiny, and the juice will be delicious and spicy.

Ok, this spicy and delicious tofu pudding beef is ready. Friends who like it should hurry up and learn.