Cooking Steps

1. 

   Step1:Remove the visible fascia on the surface of beef and cut it into thin slices. Rinse in water and wring it dry for standby. Add egg white, cornflour and oil into beef and marinate for about 30 minutes. Then add some soy sauce, old soy sauce, sugar and pepper to mix well. Rinse the sweet potato vermicelli and soak in water to soften for standby. Soak and wash the cabbage and tear it into slices. Wash the shallot and cut it into circles obliquely Chop the scallion, the garlic, the ginger, the dried red pepper, and the seeds into a circl

2. 

   Step2:Sit in the pot and boil. Drop 23 drops of cooking oil. Sprinkle some salt into the pot and stir well. Blanch the soaked sweet potato vermicelli, drain the water and put it into the big bowl. Quickly blanch the cabbage and take it out. Control the water and put it into the big bowl after the cold water in the aisle

3. 

   Step3:Heat up the wok and add a little oil. When the oil is warm, stir fry the bean paste. After stir frying the red oil, stir fry 1 / 2 ginger powder, 1 / 2 garlic powder, and then stir fry the onion in small heat

4. 

   Step4:Pour 1 bowl of high soup (or clear water) into the pot. Bring to a boil over high heat. Mix in salt, sugar and head soy sauce to taste. Put the marinated beef into the pot one by one. When the beef changes color, pour 1 teaspoon of water starch into the pot and stir well. Pour the soup and meat into the big bowl with cabbage and vermicelli as the bas

5. 

   Step5:Spread the remaining 1 / 2 ginger, garlic and all shallots on the large bowl of noodles, and sprinkle the right amount of pepper powder (even if it's not spicy). Heat the pot and pour in 2 tablespoons oil. Add the pepper and the dry red pepper ring. Stir in the medium and small heat, then take out. Sprinkle on the onion. Continue to heat the pot until it is 80% hot. Pour the hot oil into a large bowl. Serve hot.