Ingredients: Irish Golden Bull Show 500g

Accessories: 100g Laotan pickled cabbage, 10g wild mountain pepper, 30g Sichuan fresh vine pepper, 50g green bamboo shoots, 3g millet spicy rings

Seasoning: 5 grams of Chubang MSG, 2 grams of Chubang chicken powder, 3 grams of delicious fresh soy sauce, 5 grams of Chubang onion and ginger cooking wine, 10 grams of lard oil, 2 grams of salt, appropriate amount of Chubang special pure peanut oil , a little Chubang grain blending edible plant blending oil

Production Method:

1. Remove the fascia from the beef, cut into slices with a top knife, and rinse;

2. Cut the green bamboo shoots into slices and put them into the pot, add a little salt and a little Chubonte Fragrance Pure Peanut Oil and blanch them in water and set aside;

3. Add water to the pot, appropriate amount of Chubang onion and ginger cooking wine, add beef slices and cook until cooked, remove and set aside;

4. Heat the pot, add a little Chubonte fragrant pure peanut oil and lard oil, add shredded pickled cabbage and wild pepper and stir-fry, add 5 grams of Chubon onion and ginger cooking wine, add water and bring to a boil over high heat;

5. Add CHUBANG MSG, CHUBANG chicken powder, and delicious light soy sauce and continue to cook until the sourness develops, then remove the kimchi and soup residue, leaving only the soup;

6. Simmer the beef tenderloin in the soup, add a little pickled pepper water to enhance the flavor, pour it into a bowl, add fresh vine peppers and add the blanched green bamboo shoots;

7. Heat the pot, add a little Chubang grain blended edible plant blended oil, millet spicy rings, pour the oil on the beef and serve.

Taste of the dish: The beef tenderloin is tender and smooth, and the vine pepper flavor is full of flavor