Spicy and sour beef

Overview

A bowl of meat and vegetables, a perfect appetizer for winter.

Mince the ginger, mince the garlic, wash and chop the chives.
Fans soak their hair in boiling water.
Cut off the roots of the enoki mushrooms, wash them and fry them in a small amount of oil.
Place the fried enoki mushrooms on the bottom of a deeper and larger plate and set aside.
Heat a pan, add an appropriate amount of oil, sauté the bean paste until fragrant, add half of the minced garlic and all the minced ginger and stir-fry until fragrant.
Add 3 bowls of boiling water, pour cooking wine, soy sauce, vinegar, salt, and sugar in order, and bring to a boil.
Add beef slices and vermicelli and cook until cooked.
When the beef slices change color, pour a little vinegar on them before serving. Pour into the large bowl where the enoki mushrooms were previously spread.
Clean the pot, pour an appropriate amount of oil into it, heat it up, add the dried chili segments, and take them out when the chili segments change color.
Chop dry red pepper and sprinkle over the beef.
Place the remaining half of the minced garlic on top of the beef.
Heat the oil used to fry the dried red peppers until it is 100% hot (smoking), and pour it over the fat beef.
Sprinkle with chopped green onion and serve.
Finished product picture.