Cooking Steps

1. 

   Step1:Cut the meat into large slices. In a word, it's better if it's thinner. If it's not easy to cut, put the meat in the freezer for a little freezing. When the meat is hard, slice it. Then use starch, cooking wine, salt and a little water to mix the meat and marinate it for use. Garlic peeled and chopped, ginger chopped, scallion washed and chopped into scallion sections. Dried peppers cut into sections with scissors; Pixian Douban chopped for use; seasonal vegetables washed.

2. 

   Step2:Pour 30g oil into the frying pan. Fry the dried pepper and pepper over medium heat until they are brownish red. Remove and set aside. Turn the fire. Stir fry the onion in the frying pan. Stir fry the seasonal vegetables. Spread them in a large bowl for later use.

3. 

   Step3:Heat up the pot. Pour in 30g of oil. Stir fry Pixian bean paste and ginger powder until fragrant. Stir in the red oil and broth. Bring to a boil. Put the marinated meat slices into the pot. Use chopsticks to disperse them. When the meat slices are boiled to disperse and discolor, add soy sauce, chicken essence and sugar to taste.

4. 

   Step4:Pour the sliced meat and the soup into a large bowl with seasonal vegetables. Chop and sprinkle the dried pepper and pepper on the meat. Sprinkle the garlic on the meat.

5. 

   Step5:Wash and dry the pot. Add 40 grams of oil. Heat to 90% heat (smoking). Then pour the hot oil on the meat slices evenly.