Raw materials: 250g lean beef, 45g pea starch, 20g flour, 3g tender meat, egg 1 each, washed auricularia auricula 1 00g, 50g pepper, 3g refined salt, 3g pepper1g monosodium glutamate and 5g ginger juice15g.

Method:

1. Chop lean beef into small pieces, and add starch, flour, tender meat and a little salt, pepper, monosodium glutamate, cooking wine, ginger juice, etc. , and stir evenly to make blocks, and then roll them into pieces half a centimeter thick on the chopping board and cut them into rectangular pieces for later use.

2. Put the pot on fire, and when the refined oil is put into the pot and burned to 60% to 70% heat, put the prepared beef slices into the pot and fry them to light yellow, then take them out and drain them for later use.

3. Put a clean pot on fire, add a proper amount of base oil to heat it, stir-fry the Shan Ye pepper, ginger slices and garlic slices, stir-fry the auricularia auricula in water until it is cut off, stir-fry the beef slices evenly, add cooking wine, refined salt, pepper and monosodium glutamate to taste, and take the pot and plate.

Features: Delicate taste, fresh and fragrant, with strong sour and spicy taste, suitable for wine and rice.

Key: don't fry the beef for a long time, it's not sticky.

Raw shredded beef

Ingredients: beef tenderloin 300g, Pak Lei 100g, fried sesame 25g, a little coriander, salt, monosodium glutamate, soy sauce, vinegar, sugar, white pepper, garlic, shredded onion and sesame oil.

Method:

1. Shred beef tenderloin, mix well with vinegar, then wash off vinegar and blood with cold boiled water, and mix well with sesame seeds and various seasonings for later use; Wash coriander, drain and put it at the bottom of the plate.

2. Put shredded beef and shredded Pak Lei into a dish and mix well with coriander.

Features: spicy, fresh, fragrant, slightly sour, crisp and tender, with unique flavor.