Cooking Steps

1. 

   Step1:Slice meat. Add water starch and salt. Adjust to proper humidity and mix well. Generally, marinate for 15 minutes. Chop garlic, ginger, onion, celery, coriander and lettuce.

2. 

   Step2:Put oil in the pot. It's more than the oil put in the common stir fry. Ha ha, the characteristic of Sichuan cuisine is that when the oil temperature reaches 60-70%, add garlic and ginger. After the taste, add the dry pepper section and pepper. Then add Pixian bean paste and stir fry until the red oil comes out ~ ~ ~ ~ be careful not to fry the bean paste

3. 

   Step3:Add some stock prepared in advance. Toss in the onion and celery. Cook for 510 minutes on medium heat.

4. 

   Step4:Turn down the heat at this time. Use chopsticks to put the marinated meat into the soup. Try not to let the meat stick together. After the meat is finished, turn to the middle heat and cook until the meat changes color, then fish out in 3 minutes ~ ~ don't cook too long. Otherwise, the meat will not be tender.

5. 

   Step5:Put the lettuce tip and bean sprouts into the pot. Cook until they are cut and raw ~ ~ ~ ~ put the vegetables into another bowl and spread them on the bottom of the bowl. Put the meat slices into the soup in the pot and cook for 1 minute. Pour the soup and meat into the bowl with vegetables ~ ~ ~ then sprinkle more chili noodles on it \ (≥ del ≤) / of course. It depends on people. Little girl, I like it very much. You know. ha-ha. Here is another pot. Pour in a little more oil than usual. When the oil is warm, turn off the heat ~ ~ exciting time will come..... Ha ha. Pour the oil on the chilli noodles ~ ~ ~ at this time, it will make the sound of zzi ~ ~ excited.. Ha ha ha. Be careful not to burn your hands.

6. 

   Step6:Sprinkle the parsley on the surface ~ ~ ~ drooling. Enjoy.