Main ingredients:Beef slices250 grams,Mushrooms100 grams,Tapioca noodlesA small handfulSalt to taste,Soysauce1 tablespoon,Chicken essenceTo taste, 2 scallions,Ginger3 slices,Garlic5 cloves, driedChilies3 pieces, rice wine 1 tablespoon,Doubanjiang2 tablespoons,Mixed vinegar2 tablespoons,A little sugar

1. Chopped Doubanjiang, minced ginger, minced garlic, washed and chopped scallions; soak the tapioca noodles in boiling water.2. Clean and remove the roots of the mushrooms, sauté with a little oil until cooked through;3. Arrange the mushrooms at the bottom of a deep dish.4. Heat the pan, add oil, and stir-fry Doubanjiang, half of the garlic, and ginger.5. Add 3 cups of broth (or water), rice wine, soysauce, mixed vinegar, salt, and sugar; bring to a boil.6. Add beef slices and tapioca noodles; cook until the beef changes color, then remove from heat and pour in a little more vinegar before serving.7. Pour the soup with beef into a large dish, sprinkle the remaining garlic over it.8. Clean the pan, add oil, stir-fry dried chilies until they change color (do not fry them too long), remove, chop, and sprinkle on top of the beef.Heat the oil to very hot (smoke point) then pour it over the beef; sprinkle with scallions.

This answer comes fromCooking NetworkOfficial Website