Marinated beef is a famous home-cooked dish in Jiangsu, Zhejiang and Shanghai. It combines fresh meat (can be pork belly, leg meat, rib meat), salted meat (some places even use salted chicken, salted duck) and Spring bamboo shoots are stewed together. "Du" is the Shanghai dialect, which means stew over low heat.

Shanghai people also like to add "louver knots", which are thin bean products - louvers (called "Qianzhang" by Ningbo people) cut into strips and tied into knots. Rarely seen in the north.

Cut the fresh meat into pieces and blanch them in water, stew them with thick slices of bacon and bamboo shoots, add seasonings, and add louver knots to stew until cooked through.

Except for onion, ginger, wine and salt, there is no need for complicated seasonings. It is already so fresh that it will make you lose your eyebrows.

If the shredded pork is battered with yellow buds and white rot, it is better to add gravy and stir-fry. It is not necessary to add egg white to the shredded pork, just add a little corn starch and an appropriate amount of soy sauce, put it into the pot and stir-fry thoroughly. Add shredded cabbage and stir-fry thoroughly. Because the cabbage itself produces water, there must be a lot of vegetable juice in the pot. Add cornstarch and stir it into a paste.

The juice will become a paste. If you want to stir-fry shredded pork with celery, shredded mustard mustard, shredded mustard mustard, or shredded green beans, they should all be stir-fried./