If you want to eat, do it!


300g ox tendon
200g baby cabbage
20G raw powder
15g pepper
10 g pepper
1 teaspoon chicken essence
2 teaspoons salt
2 partial ginger
1 teaspoon cooking wine
3 parsley
2 scallions
15g dried shredded pepper
Three cloved garlic
2 spoonful Pixian Douban


Step 1
Slice the beef and soak it in cold water

Step 2
Saute Zanthoxylum bungeanum and Zanthoxylum bungeanum in an oil-free hot pot. Pour out and cool. Crush with a rolling pin and set aside

Step 3
Soak for half an hour, pour out the water, add salt, chicken essence, cooking wine and raw powder, and put them in the refrigerator for half an hour

Step 4
Add proper amount of oil to Guonei, saute minced garlic and ginger slices until fragrant, then add two spoonfuls of Pixian chili sauce to stir fry the red oil

Step 5
Add 1000ml water and bring to a boil

Step 6
Wash the baby cabbage, control the dry water, pour it into the pot to break it, then use the colander to multiply it into the plate

Step 7
Add proper amount of edible oil to the marinated meat slices, and then put them into the pot. Use chopsticks to quickly open the pot. Turn off the heat when the soup boils again. Pour the meat slices and soup on the baby cabbage

Step 8
Sprinkle minced coriander, chopped scallion, Chinese prickly ash, minced pepper on the surface of beef

Step 9
Add cooking oil to the pan and heat. It needs to be a little hotter. Then pour it on the seasoning just laid. It's right to hear Zila Zila. Done.