Shuizhu beef

Method

1. 1 Slice the beef thinly across the grain, marinate with cornstarch, soy sauce, and a little water for 15 minutes.
2. 2 Blanch bean sprouts and leafy greens for 1 minute, then remove and place at the bottom of a deep bowl.
3. 3 Sauté soybean paste with garlic and ginger until it releases red oil, add 400 ml of water, and boil for 5 minutes.
4. 4 Drop each slice of beef into the boiling broth, cook for 2 minutes until just done, then pour everything over the vegetables.
5. 5 Sprinkle dried chili peppers and coarsely ground Sichuan peppercorns on top, heat some cooking oil and pour it over to enhance the aroma, then sprinkle with chopped scallions.