Mix the tender beef tenderloin, wash it and cut it into thin slices.
Marinate for 10 minutes with shredded ginger, salt, light soy sauce and other seasonings to allow the beef to fully absorb the flavor.
Wash the coriander and cut it into small pieces, prepare some minced garlic and millet pepper rings to add flavor.
Mix the sauce in a small bowl, use hot oil to stimulate the aroma of onions, garlic and chili noodles, then add other seasonings and stir well.
Blanch the marinated beef slices quickly until they are raw, remove and drain. Finally, mix the beef with the coriander segments, drizzle with a special sauce, and mix well.
Stir-fry the chicken breast into cubes and marinate for a while with cooking wine, light soy sauce, etc.
At the same time, the lotus root is processed, peeled and washed, cut into thin slices, and soaked in water to prevent oxidation.
Prepare some diced green peppers and garlic slices to taste. Stir-fry the lotus root slices in a hot pan with cold oil until they are broken, then add Sichuan pepper and diced chicken and stir-fry together.
Add salt, sugar and other seasonings and stir-fry quickly until the chicken changes color. Finally, add diced green peppers and garlic slices and stir-fry a few times, and pour a little sesame oil into the pan to enhance the fragrance.
Use dragon fish fillet, marinate with cooking wine and salt for a while to remove the fish. At the same time, prepare the old altar sauerkraut and minced ginger and garlic.
Stir-fry the ginger and garlic in a hot pan with cold oil, and stir-fry the sauerkraut to bring out the fragrance. Pour in an appropriate amount of water and bring to a boil, add chicken essence to taste.
Place the fillets into the pan one by one and cook until they change color and float.
Place the fillet in soup in a large bowl, sprinkle with chopped coriander and dried chili peppers, and finish with hot oil to bring out the aroma.
Cut the old tofu into thick slices for later use, wash the green onions and cut them into sections.
Once the pan is hot, add an appropriate amount of oil and fry the tofu slices until golden brown on both sides.
Prepare a bowl of sauce, including salt, sugar, light soy sauce and other seasonings. After the tofu is fried, add the green onion and star anise and stir-fry to bring out the fragrance, then pour in the sauce and reduce the juice over high heat until it is thick, then it can be put out of the pot and put on the plate.
Chop the pork into minced meat, wash the okra and cut into small pieces. Crack the eggs into a bowl, add a pinch of salt and water, stir well, filter out the bubbles and pour into the steaming bowl.
Put the okra segments in the egg mixture and steam in the pan until the surface is solidified.
Heat oil in another pot, stir-fry the minced meat until it changes color, and add cooking wine, light soy sauce and other seasonings to taste.
Pour the fried minced meat over the steamed egg custard and continue steaming until fully cooked. Sprinkle chopped green onions to add flavor before serving.