1, I think beef ham tastes better, smoother and more tender. When cooking, you can coat a layer of egg white outside, which will be very soft and tender. If you buy beef from the supermarket, you must thaw it. It's best to buy about 3 cm of meat, which will be easier to cook.

2. The cooking method of beef ham:

Ingredients: 500 grams of beef hind leg meat, water about 1500 grams. About 40 grams of dried tangerine peel. Salt, cooking wine, monosodium glutamate, pepper, sugar, soy sauce, sesame oil, Chili oil, sugar, peanut oil, dried Chili, onion, ginger and pepper.

Remove fat from beef, cut it into thin and even slices, soak it in clear water, drain the bleeding, then take it out and drain it, then fry it in hot oil until the bleeding stops, and take it out and drain it.

Boil the blood soaked in beef slices in a pot, skim the blood foam, and clarify from the fire for later use.

In another oil pan, add a little sesame oil, heat it, add pepper, stir-fry until the fragrance is overflowing (don't stir-fry), take out pepper, stir-fry onion, ginger slices, dried tangerine peel and dried pepper several times in turn, and then add cooking wine, soy sauce, beef water, salt, sugar, pepper, sugar and beef slices.

After boiling, skim off the floating foam, cook thoroughly with low fire, and then collect the juice with high fire until it is thick. Finally, add monosodium glutamate, pour in the right amount of sesame oil and red oil and mix well, then pour out the beef slices and let them cool.

When eating, pick out the onions, ginger and peppers, put them on a plate and pour some juice on them.