How to make bean curd beef

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  1.Wash and slice the beef into large pieces

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  2.Add egg white, cornstarch, pepper, cooking wine, chicken essence and mix thoroughly

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  3. Stir clockwise until sticky

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  4.Ginger and garlic, millet and spicy minced shallots, set aside, mince green onions and set aside, slice ginger, garlic and green onions, set aside

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  5.Cut long strips of lactone tofu in half with a diagonal knife, and then cut into one centimeter thick triangular pieces for later use

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  6.Blank lactone tofu (80 degrees) and heat, remove and drain the water, place on the bottom of a plate and set aside.It is recommended that the plate be deeper

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  7. Blanch the beef (100 degrees) until the skin turns white and take it out for later use

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  8. Heat oil in a pot, add dried peppercorns, green onion slices, ginger and garlic slices, and saute until fragrant

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  9.Saute the base of the ingredients until fragrant, add bean paste, spicy sauce, Laoganma, spicy millet, stir-fry until the red oil appears

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  10.After frying the red oil, add broth or water, bring to a boil and add dark soy sauce, light soy sauce, chicken essence, pepper, pepper oil, seasoning, and then use a colander to break out the residue p>

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  11. Add the blanched beef to the soup, add cornstarch water to thicken it, and pour it into the pot.On the blanched tofu curd

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  12.Sprinkle minced ginger, garlic, oil, chili pepper, and chopped green onion on the beef

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  13. Heat oil in a pot, pour it on the sprinkled ingredients and serve

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  14.Finished product picture