Cumin beef: 300g beef, 50g coriander, a little garlic and ginger. 1 sliced beef, marinated with 20g salt and cooking wine for 30min. 2 Heat the oil in the pot to 80% heat, add minced garlic and Jiang Mo and saute until fragrant. Catch the beef again before eating it. Pour in beef, add cumin, a little salt and dried Chili, and turn it over with high heat until it is cut. 4 Add coriander and stir fry for 30 seconds. Note: 1 Beef should be thin and thumb-sized. Delicious and easy to cook. Otherwise, the fire will make it difficult to cook beef that is too thick, and beef that is too thin will get old. Grab the beef again before serving, so that the surface of the beef will not dry, and the bottom layer contains too much wine. Turn off the fire immediately after adding coriander, and the fried coriander is not delicious. Pay attention to the flame explosion fast, hands and feet fast. It tastes better after eating the cumin beef at home and adding wild pepper.