Required ingredients:

A piece of beef, balsam, leek, onion, ginger, salt, beer, pepper, soy sauce, chicken powder, egg white, corn starch, clear oil, sugar and sesame oil.

Production steps:

1. Wash beef, change knives and cut into thin slices with uniform thickness; After cutting, put the beef slices in order, and then change the knife and cut them into silk with uniform thickness; Then put the shredded beef into clear water and wash it repeatedly; Finally, fish out the washed shredded beef, squeeze out the water and put it in a big bowl for later use.

2. Make onion Jiang Shui. Cut the onion into sections and slice the ginger, then put it in a large bowl, add a little salt and beer, and grab the juice from the onion and ginger until the onion and ginger become sticky.

Add a little salt, pepper, soy sauce and chicken powder to shredded beef, and then pour in the prepared onion Jiang Shui until the beef absorbs all the water; Then beat in half an egg white and grab it again; Then add a handful of corn starch into the shredded beef and stir evenly to lock the moisture in the shredded beef; Finally, add a proper amount of clear oil and grab it evenly for later use.

3. Prepare a piece of balsam and cut it into pieces, then change the knife and cut it into silk; Cut the leek into small pieces and put it on a plate for later use; Cut ginger and onion into small pieces; Chop garlic for later use. Heat the pan fully and add proper amount of cooking oil. When the oil temperature reaches 30%, put the shredded pork into the pot and stir with chopsticks. Slide the shredded beef until it changes color, then pour it out and drain the oil for later use.

Leave a little base oil in the pot, add onion, ginger and garlic and stir-fry until fragrant, then put sesame oil in the pot and stir-fry until fragrant; Stir-fry a little, then add shredded beef, season with a little pepper, salt, soy sauce, chicken powder and white sugar (fresh), stir-fry evenly over high fire; Then put the leek into the pot and stir-fry it with high fire until the leek is broken; Finally, pour in a little sesame oil, turn on the fire again and stir-fry evenly, and then take out the pot.

Put forward the key points:

1. The shredded beef must be drained after washing, so that it will be more delicious when pickled.

2. When the shredded beef slides into the pot, the oil temperature should not be high, otherwise it will stick together easily.

3. Stir-fry shallots with great fire, so it is not easy to get out of water.