Cooking Steps

1. 

   Step1:Cut against the grain. It's better to use backbone muscle for beef. One piece is about half a kilogram ~ cut into thin slices.

2. 

   Step2:Slice the beef and put it into a bowl. Add a little salt, sugar, cooking wine, white pepper and pepper

3. 

   Step3:Mix the above seasoning evenly, then add a little egg white. (it's ok if not) add another scoop of starch, then add a little cooking oil, mix and marinate for ten minutes, and then add a little longer. Don't put too much starch in this step. Don't put too much starch for tendernes

4. 

   Step4:Now I've prepared the side dishes. I've prepared the Flammulina mushroom and the asparagus. You can choose your own. Cut off the head of Flammulina velutipes, tear it open and boil for 30 seconds. The Flammulina velutipes produced in this time are very crispy. You can also take a longer time. Put it on the bottom of the basin after scaldin

5. 

   Step5:Just scald the bamboo shoots. Don't cook too long to keep it fresh.

6. 

   Step6:The scalding water takes out the cool in a momen

7. 

   Step7:The scalding water takes out the cool in a momen

8. 

   Step8:Cut the other garlic and then some ginger for use. Also prepare Pixian bean paste / spicy sauce, pepper powder and chili powder.

9. 

   Step9:It's better to put the hot oil into the pot and pop the fragrant oil out of the ginger than to cook more vegetables

10. 

    Step10:Put Pixian Douban / spicy sauce into ginger after it's fragrant. It's better to add a little red oil on the surface to make the dish beautiful. I used four spoons. You can also add the ingredients of boiled fish to this part. You can like it as you lik

11. 

    Step11:Stir fried sauce. It's stir fried incense. Don't stir fry it black. When the fire is high, you can adjust it a little to avoid over stir frying

12. 

    Step12:Then I'll stir fry the pepper gently. But I have to stir fry so that I can stir fry the fragrance of pepper.

13. 

    Step13:Then put in the water. It's better if there is soup. I have to boil this step for a while. Because it's all Douban. If you don't boil it, it'll be Douban. I can't eat it when I make it. I've been boiling this step for more than ten minute

14. 

    Step14:Two bowls of water.

15. 

    Step15:。 Put some salt and chicken essence before you put the beef into the pot. Finally, you can have some parsley and shallot. It's also for embellishment and fragrance. Then I cook the beef. Every time I boil it, I start the pot. The beef is super tender. Because the cut is thin, don't worry about it. When the beef is cooked, sprinkle a spoonful of pepper powder to a spoonful of pepper powder on the surface. Remind me again that the beef can not be cooked for more than one minute. Do not put starch if it will get ol

16. 

    Step16:

17. 

    Step17: