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1
Cut the beef into thin slices. -
2
Put it in a bowl, add salt, egg white, light soy sauce, pepper, cornstarch and a little oil, mix well and let it sit for 20 minutes. -
3
Heat up the oil in the wok, add the bean paste and hot pot base ingredients and stir-fry the red oil, add an appropriate amount of boiling water, add a little rock sugar, salt and chicken essence to taste, then add the yellow Bean sprouts, oyster mushrooms, fungus. -
4
Boil the vegetables and place them in a soup bowl. -
5
Shake the marinated beef slices and put them into the pot. -
6
When the meat pieces change color, take them out and put them in a bowl. -
7
Add chopped green onion, minced garlic, pepper powder, and chili powder. -
8
Pour in hot oil. -
9
Finally sprinkle with coriander segments. Finished product.
Tips
1. Vegetables can be mixed as you like.
2. Doubanjiang is very salty, so be careful when adding salt.