Every summer, there is always this appetizer and boiled meat on the table. I just like the feeling of sweating and hearty. I can have dinner or some iced beer. That’s the feeling!!!!


400g lean meat
500g Pakchoi
Moderate salt
Proper amount of cooking wine
Appropriate amount of monosodium glutamate
Proper amount of salad oil
Proper amount of sesame
Appropriate amount of shallot
Proper amount of soy sauce
Right amount of chili noodles
Right amount of sweet potato powder
About 50g dry pepper
About 20 grams of Zanthoxylum bungeanum
5g pepper powder
Proper amount of ginger
4 cloves of garlic
Moderate amount of bean paste
About 10 grams of chicken essence


Step 1
Cut the lean meat across the direction of the meat fiber into pieces, with the thickness as uniform as possible. After cutting, put the cut meat into a basin, soak it with clean water for several times, so that the blood in the meat can be fully dissolved, and then remove and drain the water for use

Step 2
Put the basically drained meat slices into the basin, add a small amount of water, salt, chicken essence, cooking wine, sweet potato powder, soy sauce, and then stick them by hand

Step 3
After sticking the meat slices, add a certain amount of salad oil, and then continue to evenly grasp the meat slices. After evenly grasping, put the meat slices into the refrigerator and freezer to marinate for use. Add a little more oil, which will help to keep the water and disperse easily,

Step 4
With the cabbage, remove the old leaves, yellow leaves, break, clean the sediment, put aside, drain water for use

Step 5
Slice the ginger, garlic and pepper, remove the sundries, remove some pepper seeds, remove the stem of Zanthoxylum bungeanum, wash the shallot, cut the shallot for use

Step 6
Open fire, heat the oil to about 40-50% heat, turn down the heat, stir fry the bean paste until fragrant, then add ginger, garlic, stir fry until fragrant, then add Chinese prickly ash, dry pepper section, continue to stir fry until fragrant, keep the whole process of stir frying at a low temperature, keep stirring, prevent paste

Step 7
When the seasonings are fried until there is little water and the aroma begins to spread, add appropriate amount of water, then turn the fire to bring to a boil, add a little chicken essence and salt after boiling (adjust the taste of the soup, keep tasting, avoid adding too much) into the prepared side dish

Step 8
When the vegetables are cooked, pick them up and put them in the basin to serve as a base. At this time, you can add a little monosodium glutamate according to the taste and sprinkle them evenly on the dishes

Step 9
Bring the soup to a boil after picking up the small dishes. Quickly put the marinated meat into the pot, and use chopsticks to quickly disperse the meat to keep the fire state

Step 10
Keep high heat, cook until the meat is completely discolored, about 8-9 mature, turn low heat

Step 11
The cooked meat, soup with meat, into the basin

Step 12
Quickly wash the pan, then add the right amount of salad oil, medium and small fire oil

Step 13
Sprinkle the prepared hot pepper segment, Chinese prickly ash grain, Chinese prickly ash noodles, hot pepper noodles, sesame and shallot on the meat slices according to personal taste,

Step 14
Then the hot oil (oil temperature should not be too high), divided into several times, evenly poured on the meat, a pot of delicious, rice and wine boiled meat out of the pot, take the chopsticks bowl, start