Seasoning:refined salt, monosodium glutamate, soy sauce, sugar, pepper, chili oil, pepper oil, sesame oil, crushed red pepper, cooking wine, coriander, green onion, ginger, garlic.

Working Methods

1. Cut the front leg focus meat along the muscle line into long pieces 10 centimeters long and 6 centimeters wide.

2. Pour water into a pot, heat it over high heat, add the beef, blanch it in boiling water, fish it out and soak it in cold water to make it taut.

3. Put the small onion, ginger in a pot of water, add pepper, cooking wine, fine salt, boil and then add the beef, high heat and continue to cook for 15 minutes, until the meat through a small fire until cooked through. Pour the meat and water together into the pot.

4. When the soup temperature drops to 40℃, take out the meat and let it cool, then cut it into 2mm slices according to the texture of transverse muscle and put it into a container.

5. Wash the cilantro and cut into long pieces.

6. Take a clean bowl, put sugar, soy sauce, monosodium glutamate, chili oil, pepper oil, sesame oil, garlic powder, and a little salt into the beef with a little mixing, and then put in the red chili pepper, mix well, and sprinkle with cilantro.