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 and coriande

2. 

   Step2:Put oil in the pot. It's more than the oil in the common stir fry. Ha ha, the characteristic of Sichuan cuisine is that when the oil temperature reaches 60 or 70% of the heat, add garlic and ginger. After the taste, add dried pepper section and pepper. Put Pixian bean paste in again 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 stick the meat together. After the meat is finished, turn to the middle heat and cook until the meat is discolored, then take out the meat in 3 minutes ~ ~ ~ do not cook for too long. Otherwise, the meat will not be tender.

5. 

   Step5:Put the prepared vegetables in the oil pan and stir fry them until they are cut off. Then put the vegetables in the pan and spread them on the bottom of the pan. Pour the meat slices into the soup in the pan and cook for 1 minute. Then pour the soup and meat into the pot with vegetables and sprinkle the chili noodles on it (added for personal taste). Another pot. Pour in a little more oil than usual. When the oil is warm, turn off the heat ~ ~ exciting time can come..... Ha ha. Pour the oil on the chilli noodles ～～～～～～ at this time, it will make a zzi sound ～～～～ excited.. Hahaha. Be careful not to burn your hands.

6. 

   Step6:Sprinkle the coriander segment on the surface and salivate. Enjoy.